Catalan cream nougat with thermomix

Preparation of Catalan cream nougat with thermomix

1. Place the raw almonds to be crushed in the Thermomix bowl, program.
2. 15 seconds / Speed ​​5 – 10
3. Reserve the crushed almonds in a separate container.
4. Then, in the same glass of the thermomix, it is not necessary to wash it, add sugar and cream, remove the beaker from the program lid.
5. 10 minutes / Speed ​​2
6. Immediately, add the lemon and orange zest, cinnamon and vanilla through the mouth of the Thermomix bowl, program.
7. No time / Speed ​​3
8. Likewise, with the thermomix still moving, add the egg yolks one by one.
9. Once the yolks have been incorporated, add the crushed almonds in the same way.
10. Cover with the cup and program.
11. 10 minutes / Varoma temperature / Speed ​​4
12. It should be a thick and homogeneous cream, if you notice that it is somewhat light, remove the cup and program again.
13. 2 minutes / Varoma temperature / Speed ​​4
14. Pour the mixture into the lightly greased nougat mold to facilitate unmolding.
15. Distribute the mixture well and smooth the surface. Let sit for a couple of hours to cool down and harden a bit.
16. Unmold and sprinkle enough sugar and caramelize the sugar with a torch.