Hazelnut cups
Instructions
Beat the egg yolks with sugar until foamy cream, Add flour and vanillin; stirring add the warm milk.
Boil the cream for 5-6 minutes.
Toast the hazelnuts in the oven, then remove the skin and chop finely.
When the cream is cold add the hazelnuts, incorporate the whipped cream, pour into 4 bowls and put in the fridge.
Ingredients and dosing for 4 persons
- 5 egg yolks
- 100 g of sugar
- 50 g of flour
- 50 cl of milk
- 80 g of shelled hazelnut
- 200 g of whipping cream
- 1 sachet of vanillin