Ingredients
- 300 g of soft Jijona nougat
- 600 ml of whole milk
- 4 egg yolks
- 60 g of sugar
- 40 g of cornflour
- toasted flaked almonds
Step-by-step
Using a different robot? Switch it here:
- Put the chopped nougat in the mixing bowl and grind 15 sec/speed 6.
- Add the yolks, the sugar and the cornflour and mix 15 sec/speed 4.
- Add the milk and program 8 min/90°C/speed 4.
- Check that it has thickened well.
- Distribute into glasses or bowls.
- Let it cool down and refrigerate 3 hours.
- Decorate with flaked almonds before serving.
Tips
- The Jijona nougat gives a very creamy texture.
- Ideal for using up leftover Christmas nougat.
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