l 1/2 cups milk l cup light cream l pce vanilla bean (about 4") l tsp cornstarch

In heavy saucepan, combine milk, cream, and vanilla bean; cook over med-low heat until bubbles form around edge of pan. Do not boil. Meanwhile place egggs and egg yolks in bowl. Combine sugar & cornstarch; beat into eggs. Gradually pour in hot milk mixture, stirring constantly. Return to pan and cook over med-low heat, stirring until thick enough to coat back of metal spoon. Strain into 4 cup (l L) baking dish or 6 indiv custar cups. Let cool, stirring occas, refrigerate for at least 6 hrs or until firm.

About 2 hrs before serving, evenly spread Hazelnut Praline over custard place on baking sheet and broil for 3-4 mins or until praline is dark golden brown. Refrigerate until chilled.