ingredients

40 g of defatted cocoa powder (read "Tip")
40 g unsalted peeled, unsalted pistachios
1 tbsp. to s. oatmeal
1 tbsp. to s. flaked almonds
2 dl of fresh cream
5 dl of skimmed milk
4 egg yolks
2 tbsp. to c. (20 g) of Maizena
5 tbsp. to s. sweetener (Canderel) powder

Steps

Step 1

Preheat the oven to 120 ° C (Th.3). Mingle milk and cream in a saucepan. Mingle in a bowl with egg yolks and 3 tbsp. to s. milk-cream mixture; drop it, through a fine strainer, cocoa and Maïzena mixed. Add 5 tbsp. sweetener, mix into smooth paste.

2nd step

Heat the milk-cream mixture. Just before boiling, gently pour over the dough while turning. Pour into 8 small ramekins, bake approx. 30 min: the cooked cream flickers a bit if you tap the mold. Do not boil! Let stand at room temperature. Cover. Keep cool.

Step 3

Crush the pistachios; crush the almonds in the fist. Blanch pistachios, almonds and oatmeal over medium heat in a frying pan without fat. Keep them at room temperature. Before serving, sow on the creams.

tips

Tip . For this recipe, we used Cankao, instant cocoa powder from the brand Canderel: with 50% low fat cocoa, it provides half the calories (190 kcal / 100g) than a standard powder. In supermarkets.