Nut Nougat Crème Brulée

Summary

Ingredients

• 500 ml cream
• 150 g cream, (nut nouat)
• 5 egg yolks
• 40 grams sugar
• sugar, brown

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Instructions

1. Slowly bring the cream and nut nougat cream to the boil in a saucepan. In the meantime, stir the egg yolks and sugar in a bowl until creamy. Then pour in the hot cream and stir in. Now put the cream in the cold for at least 2 hours.
2. Then distribute on refractory molds and let set in the oven in a water bath (e.g. on a deep baking sheet) at 100 ° C for about 60-75 minutes. Then let it cool down a bit and put it in the fridge for a few hours.
3. Before serving, sprinkle evenly with brown cane sugar and caramelize with the gas burner or under the grill.