Nougat and Oreo custard recipe
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Total: 30 min Diners: 4
Do you remember that nougat panna cotta to take advantage of the pieces that remain ad eternum on Spanish tables? Well, if you were not convinced by that or the other recipes made with this so typical sweet (and quoted, since, by the way, I recently learned that the nougat from Spain is one of the most quoted sweets in France throughout the year, where there is not a single gas station that does not have it), today’s preparation is sure you will love it (unless you do not like nougat and then yes, turn off and let’s go).
And this is an Oreo triffle with nougat custard. Let’s go by parts; what is a triffle? It is a centuries-old dessert (the first recipe is from 1596) made from a whipped cream (or custard if you prefer) and a sponge cake, very popular in the UK. It is distributed in layers, interspersed with the
ingredients you like the most: fruit, sponge cake, jelly, biscuits… Whatever. Imagine if one of the layers is custard and, in addition, these are made of nougat. Success is guaranteed. Similar preparations could be the easy banoffee in a glass or even tiramisu. You could say that this is an American-style tiramisu. Very sweet, creamy and perfect for children. They are desserts in which, if you have electric rods (or a powerful arm), you can have them ready in less than 20 minutes.
If we try to make the nougat flan, it could almost be a recipe of use, because just add cornstarch to the mixture of milk, egg and sugar to obtain custard. The best example that to look good at the table is not always necessary to be a reputable cook with ingredients and preparations impossible to get.
The triffle, despite being a Christmas recipe, is valid for the whole year, as it is easily adaptable to each season to use, for example, the fruits that we have left over just as we can also use for it the forgotten biscuits, other types of cookies, panettone or sobaos.
How to make a nougat and Oreo custard triffle-style custard
. Whole milk, 500 ml Sugar, 100 g Jijona nougat, 150 g Eggs, 3 pcs Lemon zest, a pinch Cinnamon stick, 1/2 pc Corn starch, 2 tablespoons Oreo cookies, 12 pcs Dark chocolate, 80 g Very cold whipping cream, 200 ml Icing sugar, 1 tablespoon If we do not have the custard already made, the first thing to do is to prepare the nougat custard. To do this we will have to heat the milk with the crumbled nougat, lemon and cinnamon on one side, reserving on the other side a little cold milk to dilute the cornstarch in it. When the milk has begun to boil remove from the heat, remove the cinnamon and lemon and mash very well so that there are no lumps of nougat. In a bowl, mix the egg yolks with the sugar and add the hot nougat milk, stirring constantly with a whisk. Pour back into the saucepan. Add also the diluted cornstarch. Heat over medium-low heat, stirring constantly, so that it does not become an omelet but it does set and takes consistency. Once it has the texture of custard, pour into a bowl, film contact and let cool completely. Whip the cream, which must be very cold, with the powdered sugar and the help of a whisk. Be careful not to beat too much because if we overdo it, it will become butter. We will have to beat until it is very firm. Chop the chocolate with the help of a knife or a chocolate grinder. We can also use chocolate drops. Assemble the nougat and Oreo dessert as desired. Put a base of nougat custard, on top the cookies, then the chocolate, the cream… and so all the ingredients of the dessert in the glasses in which we are going to serve it. Leave in the refrigerator with film until serving time. Ingredients
For the nougat custard
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