Nougat coulant recipe

The nougat coulant is an ideal dessert for Christmas parties, it is fantastic to take advantage of the Jijona nougat that is eaten so much on certain dates. In addition, this dessert is made to surprise the guests, since this recipe is much more original than other preparations. We point out that the chocolate coulant is also delicious, but it is more classic. This recipe is similar to small cupcakes, but with a liquid heart.

Have you ever wondered how to make homemade nougat coulant? Do not miss this easy recipe and keep reading in this article!

Ingredients to make nougat coulant:

• 125 grams of jijona nougat
• 50 grams of sugar (¼ cup)
• 2 eggs
• 35 grams of flour (¼ cup)
• 2 tablespoons of butter (for the molds)
• 2 tablespoons of flour (for the molds)
• 2 tablespoons of icing sugar

How to make Nougat Coulant:

1. To start with the easy nougat coulant recipe, first chop the nougat and chop it well with a fork so that it is finely chopped.
2. In a bowl add eggs and sugar, beat well until the eggs are white.
3. Add the nougat and mix well. If you do not like to find pieces of nougat and pieces of almonds, you can crush them with a blender.
4. Sift the flour. Keep in mind that you must add the flour little by little and mix until everything is well integrated and there are no lumps.
5. Take some molds, grease them with butter and sprinkle with flour, shake well to release the excess flour.
6. If you do not have these coulant molds, it can be done with flan type molds or aluminum molds for flans.
7. Fill 3/4 of the molds with the mixture, cover with plastic wrap and put them in the freezer for 40-50 minutes, you can also leave them in the freezer overnight or even more days.
8. When you are going to put them in the oven, first take them out of the freezer and arrange them on a tray. Add them in the oven that we will already have preheated to 200 ºC with heat above and below.
9. Place the tray in the center of the oven. The fluffy nougat coulant recipe is almost here
10. Bake the coulants for 18-20 minutes. When you see that the top is cooked and there is liquid inside, that’s it.
11.  The time will also depend on the oven and the molds.
12. Don’t let them cook too long because it will end up like a curdled cupcake and the beauty of this dessert is the liquid center. There should be a cake on the outside and liquid on the inside.
13. When they are ready, remove and let cool for a couple of minutes, unmold carefully so they don’t break. Serve them with a little icing sugar. Let’s eat!