Whip the eggs and sugar for about 5 minutes.
Add the filberts, the bread broken up into small pieces, and the resins (omitting the wine)
Add at low mixer speed the whipping cream and the milk
Pour into 6 heat resistant cups. Place them into a container where there is approx. 1" of very hot water.
Bake into preheated oven at 325 F for 50 minutes.
Let it cool to room temperature and serve with a little whipped cream as decoration
This dish can be prepared the previous day, and kept in the refridgerator.