- 600 ml. Milk.
- 4 Egg yolks.
- 30 gr. Cornstarch.
- 60 gr. Sugar.
- 120 gr. Nougat candy (from Jijona).
- Brown sugar.
Heat the milk in a Magefesa Dux pot, remove when tepid and grind it with nougat candy.
Blend the egg yolks with sugar and cornstarch, add the milk gently and dissolve it well. Pour the blend into the same pot and stir until cream thickens. Share into individual clay pots and let them rest in the fridge. Powder some sugar on top and caramelize with a kitchen torch.
Once the cream is caramelized, serve in a short time since caramel may soften when in contact with a wet base.