Ingredients (for 6 people):
• 250 g (8.8 oz) of soft nougat cut into small pieces
•100 g (3.5 oz) of honey
• 5 eggs
• 3 candied fruits cut into smaller pieces
• 60 cl (20.2 fl. oz) of milk
• 1 vanilla bean
• 150 g (5.3 oz) of sugar (to make a caramel)
Directions:
• Preheat the oven to 338° F.
• Place the 6 ramekins in a casserole filled with water half way up (this is what the French call “bain marie”).
• Cut the vanilla bean in its length and extract the seeds with a knife.
• Heat the milk and the vanilla bean with its seeds as well as the honey and the nougat pieces in a pan until the mixture is just about ready to boil.
• In a bowl, whip the eggs for 1 minute then progressively incorporate the warm honey/milk/nougat mixture while still stirring.
• Put the sugar in a pan and melt it over high heat. Pour into the ramekins and rotate them so that the caramel spreads on the sides. Important: work quickly as the caramel will harden rapidly.
• Pour the mixture evenly into the ramekins and drop in the pieces of candied fruit.
• Place in the oven for 35 minutes (“bain marie” again).
• Let it cool at room temperature for 1 hour and refrigerate for 1 hour.
• Dunk the bottom of each ramekin in warm water for 30 seconds, then invert in a small plate.
|
