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6 glasses, each approx. 1\u00bd dl","ingredients-block-content":"<ul>\n<li>150g walnuts<\/li>\n<li>150g sugar<\/li>\n<li>1.5dl water<\/li>\n<li>4dl milk<\/li>\n<li>10g cornflour<\/li>\n<li>2 fresh egg yolks<\/li>\n<li>2.5dl cream<\/li>\n<li>Salt<\/li>\n<li>1 box of Kambly Butterfly biscuits<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Preparation and cooking time: 40 mins<br \/>\nChilling time: 2 hours<\/p>\n<p>&nbsp;<\/p>\n<p>Tip: Can be prepared in advance: make the cream approx. 1 day in advance, cover and store in the fridge. Fold in the whipped cream just before serving.<\/p>\n"}],"recipe-duration":"40","recipe-duration-filter":"3","recipe-preparation":[{"preparation-step":"Place the walnut kernels, sugar and water in a large chrome steel pan and bring to the boil without stirring. Reduce the heat and cook over a medium heat for approx. 5 minutes, stirring occasionally, until the water has evaporated and the sugar is dry. Continue stirring with a ladle until the sugar melts again, coats the walnut kernels and they become shiny (approx. 10 minutes). Spread the walnut kernels on baking paper and leave to cool."},{"preparation-step":"Set aside 6 walnut kernels for garnish. Finely grind the remaining walnut kernels in a food processor."},{"preparation-step":"Bring 1 dl of water to the boil in the same pan. Reduce the heat and cook until the remaining caramel has dissolved. Add 3.5 dl of milk, a pinch of salt and the ground walnuts, then bring to the boil. Mix 10 g of cornflour with 0.5 dl of milk, stir into the hot mixture and simmer for approx. 2 minutes."},{"preparation-step":"Mix 2 fresh egg yolks in a bowl. Pour in the hot cream, stirring constantly, then pour the cream back into the pan and bring to the boil, stirring constantly. As soon as the mixture thickens, immediately remove the pan from the heat. "},{"preparation-step":"Pour the cream through a sieve into a bowl. Place cling film directly on top of the cream, leave to cool, then chill for approx. 2 hours."},{"preparation-step":"Stir the cream until smooth. Whip 2.5dl of cream until stiff and set aside approx. 0.5dl for decoration. 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