2    Eggs
2    Egg yolks
2 tb Granulated sugar

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.