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Nougat Fruit Cream

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  Flour 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Coffee cream 1 1⁄2 Cup (24 tbs)
  Egg yolks 6 , beaten
  Sugar 1⁄2 Cup (8 tbs)
  Boiling water 1⁄2 Cup (8 tbs)
  Berries/Peaches 2 Cup (32 tbs), sweetened (canned or fresh)
  Whipping cream 1⁄2 Pint

Mix flour with the 2 tablespoons sugar; add about 1 cup of the milk and stir until smooth.
Add remaining milk and cream and cook over boiling water, stirring constantly until thickened, about 15 minutes.
Stir a little of the hot mixture into the beaten egg yolks until blended; then add to rest of hot mixture and cook with constant stirring for 2 minutes longer, or until just thickened; remove from heat and beat for 1 minute with a rotary beater.
Pour into large flat serving dish (flat pyrex dish will do) and chill.
Put the 1/2 cup sugar and boiling water into covered saucepan and cook until syrup is a delicate amber color, removing cover at end.
Pour quickly into buttered pan in a thin sheet, and allow to harden thoroughly.
Break this caramel into pieces, crush slightly with rolling pin.
Arrange fruit over chilled custard, cover with cream whipped until stiff and sprinkle with crushed caramel.

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Nougat Fruit Cream Recipe