Recipe: Light Cream Grenobloise Style

1 Take a heavy-bottomed saucepan, put a drop of water at the bottom then pour half the milk with the vanilla sugar and bring to a boil.

2 Meanwhile in a large bowl, place your 4 egg yolks, mix well with the caster sugar then the cornstarch finally pour the rest of the cold milk and stir with a whisk.

3 Pour your boiling milk onto the mixture and pour everything back into the saucepan on low heat for 2 minutes making sure it does not boil. transfer to a cold bowl and let cool.

4 Make your caramel then when it is a nice color incorporate your walnuts into it, stir quickly then pour 2 tablespoons of cold water to stop the cooking and mix them into the cream with a spatula.

5 whip your egg whites until stiff peaks form and fold them gently into the walnut cream (with a spatula) by lifting and cutting.
All that's left is to put the bowl in the fridge for at least 2 hours.
Serve in the center of the table in a nice bowl or in beautiful glasses or in verrines with for example tiles or cat's tongues to enhance...
or as an accompaniment to small savarins or babas