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“Original recipe supposedly from "an ancient Roman cookbook." Recipe "modernazation" found in "The Philospher's Kitchen" by Francine Segan.”

Ingredients Nutrition


  1. Finly grind the walnuts and hazelnuts in a food processor.
  2. Toast the nut mixture in a skillet over medium heat for 2 to 3 minutes until golden. Reserve 2 Tablespoons.
  3. Place the remaining toasted nuts and the milk, nutmeg, allspice and pepper in a suacepan and bring to a low boil over medium-low heat.
  4. Gently simmer the mixture for 10 to 12 minutes to reduce the milk and to infuse the flavors.
  5. Remove from the heat and stir in 1/4 cup of honey and the salt.
  6. Allow to coll to room temperature.
  7. Preheat the over to 325°F.
  8. Lightly grease six 1/2 cup ramekins and place them in a deep baking pan.
  9. In a small bowl, beat the eggs and egg white, then whisk them into the milk custard until well incorporated.
  10. Pour the custard into the ramekins.
  11. Fill the baking pan with hot water until it reaches three-quarters of the way up the ramekins.
  12. Cover the pan with aluminum foil.
  13. Bake in the center of the oven until set and firm or about 30 minutes.
  14. Turn off the heat but leave the ramekins in the over for another 10 to 15 minutes.
  15. While the custard is colling in the oven, make the sauce.
  16. Mix the remaining 2 Tablespoons of honey with the liqueur in a small bowl.
  17. Serve the custards in the ramekins or invert each onto a plate and then invert againonto a serving dish so that it rests golden side up.
  18. Drizzle with the honey-liqueur mixture and top with the reserved toasted nuts.

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