Ingredients
Method
1.In a medium saucepan, melt butter, add nougat; stir over medium heat, without boiling, until nougat is melted. Stir in sugar and water over medium heat, without boiling, until sugar is dissolved. Bring to the boil; boil, uncovered, without stirring, for about 3 minutes or until syrup is thickened slightly.
2.Beat egg and egg yolks in a small bowl with an electric mixer until thick and creamy; beat in liqueur. With motor operating, gradually add hot nougat syrup.
3.In a small heatproof jug, sprinkle gelatine over extra water; stand jug in a small saucepan of simmering water, stir until dissolved. Cool slightly.
4.Gradually beat gelatine mixture into nougat mixture; transfer to a large bowl.
5.Beat cream in a small bowl until soft peaks form; fold into nougat mixture.
6.Pour custard into six 2/3-cup (160ml) serving glasses. Decorate with toffee pieces, if you like.
We used amaretto in this recipe, but you can use any almond-flavoured liqueur you like.
Note
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