ingredients

160 g of biscuits with spoon
40 g of hazelnuts
4 tbsp. to s. freeze-dried coffee
4 big eggs
150 120 g of sugar
5 dl of milk
15 cl of fresh cream

Equipment

1 propeller robot
1 saucepan
1 brioche mold of at least
1 salad bowl 1 hand whip
1 nice dish to serve

Steps

Step 1

Prepare the mold: crush the hazel nuts to the robot. Preheat the oven to 120 ° C (Th.2-3). Heat 150 g sugar over low heat in the pan until you get a toffee.

Pour it into the mold, tilt it immediately in all directions to line the walls. Sow the hazelnuts without delay on the caramel.

2nd step

Assemble: mix the biscuits in fine powder with the robot. Heat milk and cream. Whisk in the salad bowl eggs, 120 g of sugar, coffee. Add the powder, mix to smooth. Mix gradually with hot milk while turning.

Step 3

Cook: pour into the mold, bake for at least 1 hour. It is cooked when the surface in the center is firm under the finger. Take out of the oven, let cool. Place in the fridge for at least 12 h. -Return to unmould on the dish.

tips

"Ultra-melting".

49 recipes of fondant, half-cooked and mellow, in the form of pies, cakes, cobbles, terrines ... in short, everything that has a tender and sweet heart (plus some salty delicacies) scrolls in this pretty little book that does not cheat not: the photos show exactly the result that we get at home, and it's to make you melt ... De Marie-Claire Frédéric. Toquades Collection, Ed. First. € 6.90.

Adeline's ideas.

Replace the hazelnuts with pistachios.
For a good catch, I use eggs of size "big".
To unmold: with a knife with a rounded tip, I take off the edges all around, cell by cell, and I push the blade by several centimeters, well pressed against the wall; I put the dish on the mold, I return at once.
I prefer a dish of service a little hollow to recover the caramel ...