Recipe: Light Cream Grenobloise Style

Name: Light Cream Grenobloise Style
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 litre (1.1 qt) of whole milk; 1 packet of vanilla sugar; 100 g (3.5 oz) of caster sugar; 80 g (2.8 oz) of Grenoble walnut kernels crushed (coarsely chopped); 2 tablespoons of cornstarch; 4 eggs (4 yolks and 4 whites); for the caramel; 12 sugar cubes and 2 tablespoons of water

By chef patrick Asfaux 4.9/5 (12 reviews) · 🍳 6 made it

Prep 45 min

Cook 10 min

Total 55 min

Servings 6 serv.

Ingredients for 6 servings

1 litre (1.1 qt) of whole milk
1 packet of vanilla sugar
100 g (3.5 oz) of caster sugar
80 g (2.8 oz) of Grenoble walnut kernels crushed (coarsely chopped)
2 tablespoons of cornstarch
4 eggs (4 yolks and 4 whites)
for the caramel
12 sugar cubes and 2 tablespoons of water

Step-by-step directions

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

Noix Crème Caramel Cerises Dessert