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.
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.
Before serving, sprinkle evenly with brown cane sugar and caramelize with the gas burner or under the grill.
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