• 300 g Toussaint gingerbread
  • 10cl of dark or blond beer
  • 30 cl of liquid cream (30% fat)
  • 24 cl of whole milk
  • 3 egg yolks
  • 2 eggs
  • 1 vanilla pod
  • 60 g caster sugar
  • 50 g brown sugar (or caster sugar)

Step by step


Put the liquid cream, the milk, the vanilla bean and the beer in a saucepan, and bring to the boil
In a bowl, whiten the 2 eggs, the 3 yolks and the sugar with a whisk
Off the heat, add the mixture to the pan and Toussaint gingerbread you crumbled, then blanched eggs and mix everything.
Pass in a Chinese and let the preparation rest. 20 minutes
Then remove the foam that will have formed above
Pour the cream into the small individual dishes (photo) and cook in a bain-marie (oven thermostat 3/4, about 100 ° C) for about 1 hour (until the cream is flickering)
Once cooked and cooled, put the dishes in the fridge (minimum 4h)
Before serving, sprinkle the cold creams of brown sugar or caster sugar and put them 2/3 min in the oven (grill position) at 250 ° C (or burn with a small blowtorch).
Serve with a Toussaint gingerbread muffle that you have previously dried in the middle of the oven at about 110 ° for about 1:30

*/ ?>