Hazelnut cups (4)
Instructions
Caramelize the hazelnuts in a saucepan with a tablespoon of sugar.
Let Brown then remove the meat from the fire and crush.
Whip the egg yolks with the rest of the sugar, then add the milk at room temperature and hazelnuts.
Pour the cream in a saucepan and cook in a Bain-Marie, stirring often.
Cool then add the cream, mix well and pour the cream in 4 cups.
Keep it in the fridge and serve very cold.
Ingredients and dosing for 4 persons
- 3 egg yolks
- 100 g of already shelled hazelnuts
- 4 tablespoons of sugar
- 50 cl of milk
- 100 g of whipped