ingredients

2 big eggs 3 yellow ones
5 dl of milk
50 g of sugar
1 tbsp. to c. vanilla sugar
1 star of star anise
1 tbsp. to c. cinnamon
1 tbsp. to s. shelled hazelnuts

Steps

Step 1

Preheat the oven to 180 ° C (tea 4). Beat the eggs, yolks and sugar until it melts. Without stopping, add the cinnamon through a fine strainer and vanilla sugar. Heat the milk and star anise; just before boiling, remove from heat, pour gently into the sweet eggs while turning constantly.

2nd step

Pour into 4 large ramekins of 15 cl. Put them in an oven dish. Bake, pour hot water up to 1 cm from the edge of the baking dish. Cook 3 min. Reduce to 160 ° C (Th.3), cook another 30 min.

Step 3

During this time, brown the whole hazelnuts over medium-low heat in a fat-free pan. Crush them roughly with a pestle in a mortar (or in a solid bowl with a heavy object). Sow on the creams at the exit of the oven. Enjoy tepid or cold.