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Renversée aux nougat et fruits confits

( Flan with nougat and candied fruits)

renversee au nougat

Ingredients (for 6 people):

• 250 g (8.8 oz) of soft nougat cut into small pieces
•100 g (3.5 oz) of honey
• 5 eggs
• 3 candied fruits cut into smaller pieces
• 60 cl (20.2 fl. oz) of milk
• 1 vanilla bean
• 150 g (5.3 oz) of sugar (to make a caramel)


• Preheat the oven to 338° F.

• Place the 6 ramekins in a casserole filled with water half way up (this is what the French call “bain marie”).

• Cut the vanilla bean in its length and extract the seeds with a knife.

• Heat the milk and the vanilla bean with its seeds as well as the honey and the nougat pieces in a pan until the mixture is just about ready to boil. 

• In a bowl, whip the eggs for 1 minute then progressively incorporate the warm honey/milk/nougat mixture while still stirring.

• Put the sugar in a pan and melt it over high heat. Pour into the ramekins and rotate them so that the caramel spreads on the sides. Important: work quickly as the caramel will harden rapidly.

• Pour the mixture evenly into the ramekins and drop in the pieces of candied fruit.

• Place in the oven for 35 minutes (“bain marie” again).

• Let it cool at room temperature for 1 hour and refrigerate for 1 hour.

• Dunk the bottom of each ramekin in warm water for 30 seconds, then invert in a small plate.

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Histoire Sucrée takes you to a sweet world where gourmet candy, dragees, candied fruit, marrons glaces, candied flowers, nougat, chocolate candy and biscuits have been made in France by expert artisans for centuries. Histoire Sucrée is committed to delighting you with unique French sweets and surprising you with retro tin boxes that have been part of French culture and represent a unique and collectible gift to the ones you love.

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