The nougat coulnt is an ideal dessert for Christmas holidays, it is fantastic to take advantage of Jijonas nougat that is eaten on indicated dates. In addition, this dessert is made to surprise guests, since this recipe is much more original than other elaborations. We point out that chocolate couula is also delicious, but it is more classic. This recipe is similar to small muffins, but with a liquid heart. Have you ever asked how to do homemade nougat? Don miss this easy recipe and keep reading in recipes?
| 🚻 4 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make nougat counte: |
| 125 grams of nougat of jijona 50 grams of sugar (¼ cup) 2 eggs 35 grams of flour (¼ cup) 2 tablespoons of butter (for the molds) 2 tablespoons of flour (for the molds) 2 tablespoons of sugar Glass |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make nougat counte:
1. Stop starting with the easy nougat coulent recipe, first chop the nougat and pic it well with a fork to be minced.
2. In a bowl add eggs and sugar, beat well until the eggs bleach.
3. Add the nougat and mix well. If you do not like to find pieces of nougat and pieces the almonds can be crushed with the blender.
4. Small the flour. Keep in mind that you must add the flour little by little and mix until everything is well integrated and there are no lumps.
5. Take some molds, join them with butter and sprinkle with flour, shake well to release the plenty of flour. If you do not have these coulant molds, it can be done with flameter molds or aluminum molds for flanes.
6. Fill 3/4 of the molds with the mixture, cover with film paper and put them in the freezer 40-50 minutes, you can also leave them in the freezer overnight or even more days.
7. When you go in the oven, first take them out of the freezer and arrange them in a tray. Add them in the oven that we will already have preheated at 200 ºC with heat up and down. Place the tray in the center of the oven. There is almost almost the spongy nougat coulent recipe!
8. Hornea the Counts for 18-20 minutes. When you see that the top is cooked and inside it is liquid, it will be. Time will also depend on the oven and molds. Do not let them cook much because it will stay like a magdalena curd and the grace of this dessert is the liquid center. There must be a cake on the outside and liquid inside.
9. When they are ready, withdraw and let cool a couple of minutes, unmold carefully that they do not break. Serve them with a little glasses. To eat!
