Praline Cream

Recipe from


Ingredients

2 cups sugar, divided
1 tablespoon lemon juice
1/2 cup butter or margarine
4 egg yolks
2 cups milk
6 tablespoons all-purpose flour
1 cup chopped pecans, toasted

Preparation

Stir together 1 cup sugar and lemon juice in a 1 1/2-quart saucepan over medium heat, and cook, tilting pan to melt sugar evenly and stirring occasionally, until sugar melts and turns a light golden color. Stir in butter.

Whisk together remaining 1 cup sugar, egg yolks, milk, and flour in a heavy saucepan; bring just to a simmer over medium heat, whisking constantly.

Add sugar mixture to milk mixture immediately, and cook, whisking constantly, for 5 to 7 minutes or until it has a pudding-like thickness. Stir in pecans. Cover, placing plastic wrap directly on filling, and chill 8 hours.

Note:

Ethelwyn Langston, Winfield, Alabama,

December 2001
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