Nut Casserole with Walnut Sauce

For the nut casserole with walnut sauce, beat five yolks with half of the powdered sugar and vanilla sugar until very foamy. Beat the egg whites with the remaining powdered sugar until stiff and gently fold into the yolk mixture. Melt the butter and stir in together with the nuts, breadcrumbs and lemon zest. Cut the briochekipfernl into thin slices. Mix milk with rum and drizzle over the brioche slices.

Butter a baking dish and sprinkle with breadcrumbs. Line the bottom and sides of the baking dish with slices of brioche, pour in the yolk-nut mixture and smooth the surface. Bake in the preheated oven at 160 degrees convection for about 40 minutes until nice color.

Allow the casserole to cool, turn out of the mold and sprinkle with powdered sugar.

For the sauce, mix 4 tablespoons of milk with custard powder. Boil remaining milk with sugar, thicken with milk mixture and remove from heat. Stir in yolks and whipped cream and finally stir in rum and nuts.

Portion the nut casserole and serve with the walnut sauce.

Preparation Tip:

Nut casserole with walnut sauce is a sweet, deliciously warm dessert.

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