Warm milk and cream with vanilla until steaming, but do not boil. Gentle heat preserves freshness and prevents the dairy from developing a cooked flavor too early. Before proceeding further.
Whisk eggs, sugar, starch, and salt until smooth. Avoid excessive foam, because bubbles can leave an uneven surface and weaken the custard’s silky final texture. Mix until smooth and glossy.
Pour the hot dairy gradually into the egg mixture while whisking constantly. Tempering raises the temperature slowly and prevents the proteins from scrambling or curdling. Mix until smooth and glossy.
Return everything to gentle heat, add nougat, and stir continuously until the mixture thickens enough to coat the spoon without boiling aggressively. Cook over moderate heat until fully tender inside.
Strain the custard into clean glasses or ramekins, removing lumps and cooked strands. Cover the surface directly to prevent a skin from forming while it cools. Before the next step.
Chill thoroughly until the texture becomes softly set and spoonable. Refrigeration also allows vanilla, caramel, nuts, or chocolate to settle into a more rounded flavor. Chill until fully firm throughout.
Garnish with chopped nuts, caramel, fruit, or lightly whipped cream immediately before serving. Keep portions cold, smooth, and undisturbed so the delicate surface remains attractive. Serve while warm and fresh.
