Prep 15 mins
Cook 45 mins
Original recipe supposedly from "an ancient Roman cookbook." Recipe "modernazation" found in "The Philospher's Kitchen" by Francine Segan.
- 1⁄4 cup walnuts
- 1⁄4 cup hazelnuts, blanched
- 2 cups whole milk
- 1⁄4 teaspoon nutmeg, ground
- 1 pinch allspice, ground
- 1 pinch five-color peppercorn, freshly ground
- 1⁄4 cup honey, plus
- 2 tablespoons honey
- 1 pinch salt
- 3 large eggs
- 1 large egg white
- 3 tablespoons Frangelico, nut liqueur or 3 tablespoons Amaretto
- Finly grind the walnuts and hazelnuts in a food processor.
- Toast the nut mixture in a skillet over medium heat for 2 to 3 minutes until golden. Reserve 2 Tablespoons.
- Place the remaining toasted nuts and the milk, nutmeg, allspice and pepper in a suacepan and bring to a low boil over medium-low heat.
- Gently simmer the mixture for 10 to 12 minutes to reduce the milk and to infuse the flavors.
- Remove from the heat and stir in 1/4 cup of honey and the salt.
- Allow to coll to room temperature.
- Preheat the over to 325°F.
- Lightly grease six 1/2 cup ramekins and place them in a deep baking pan.
- In a small bowl, beat the eggs and egg white, then whisk them into the milk custard until well incorporated.
- Pour the custard into the ramekins.
- Fill the baking pan with hot water until it reaches three-quarters of the way up the ramekins.
- Cover the pan with aluminum foil.
- Bake in the center of the oven until set and firm or about 30 minutes.
- Turn off the heat but leave the ramekins in the over for another 10 to 15 minutes.
- While the custard is colling in the oven, make the sauce.
- Mix the remaining 2 Tablespoons of honey with the liqueur in a small bowl.
- Serve the custards in the ramekins or invert each onto a plate and then invert againonto a serving dish so that it rests golden side up.
- Drizzle with the honey-liqueur mixture and top with the reserved toasted nuts.