New This Month

Make these for our Praline Napoleons.

Source: Martha Stewart Living, January 2006



Similar Recipes


How would you rate this recipe?
  • Melinda Salisbury
    1 JUN, 2013
    It says to add 1/3 of the hot mix into the egg then all of it goes in the saucepan. This is done to prevent the egg from cookin to quickly and creating lumps. Basically you are making a custard.
  • Sarah Hart
    18 JAN, 2013
    This recipe is confusing. It says to add 1/3 of the hot half and half mixture. What about the other two thirds or is it 1/3 at a time. I wish there was pictures. It seems odd to waste two thirds of the mixture. Will try it but I hope someone is able to clarify this recipe better!

I'm in the mood for:

  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes