I’m not a big fan of Pot de Crèmes.
Don’t get me wrong, they are absolutely delicious and have this seductively smooth texture (lighter than a pudding but a touch heavier than a mousse). My problem with it is that they are one ingredient and two steps away from being a Creme Brulee (just add sugar and a lot of heat).
Seriously though, if given the option to eat Pot de Creme or Creme Brulee…I would go for the latter…EVERY SINGLE TIME! Unless…the Pots de Creme had something special in it. Something like…Nutella. That glorious chocolate hazelnut filled jar of love solves everything.
Seriously! I use Nutella for…
- Hunger (obvious)
- Boredom (consuming Nutella is almost my favorite pastime)
- Stress (Nutella=Happy)
- Bribing (you’d be surprised at what people would do for Nutella)
- Valentines Day Recipes (like this one)
So if it’s not glaringly obvious, this is a Nutella Pot de Crème.
Have you ever eaten Nutella straight from the jar? I’m not judging or even against the idea. I even do it from time to time. I am just saying that on special occasions (like the upcoming Valentines Day) you may want to present a little something extra. These Nutella Pots de Cremes are packed with the flavors of Nutella but in a significantly smoother texture.
Look at that!
That rich, yet light, creme is then topped with the crunch from toasted hazelnuts, a dollop of homemade whipped cream and a cookie stuffed with hazelnut flavored chocolate. So there you have it, you can tell your other half that you love them or you can physically show them with this…
Side Note: if you are currently single. I suggest you…
- Make these for your crush (he/she will get the idea)
- Go speed dating with a batch of these
- Sign up for online dating with this as your profile picture
Good luck guys!
- 2 cup Heavy Cream
- 1/4 cup Whole Milk
- 1/3 cup Nutella
- 1/4 cup Sugar
- 5 large Egg Yolk
- 1/2 cup Hazelnuts
- 1/2 tsp Kosher Salt
- 1/2 cup Heavy Cream
- 1 tbsp Powdered Sugar
- Powdered Sugar Optional
- Chocolate Hazelnut Pirouline Optional
- Preheat the oven to 300F
- Whisk the sugar and egg yolks until it is pale and frothy.
- In a pot, over medium heat, bring your heavy cream and milk to a gentle simmer. Stir in your Nutella until it has completely dissolved
- Slowly pour the dairy into the egg yolks (1 oz at a time to start) while whisking. Adding too much at the beginning will cook the yolks.
- For a smooth consistency, strain the mixture (preferably into a container with a spout).
- Divide the mixture into your ramekins and place them in a baking dish. Fill halfway up with boiling water (This will keep your custard from cracking or becoming rubbery on the top). Bake for 45-50 minutes (until the sides are set but the center is still wobbly).
- Allow the custards to cool down (preferably on a rack), cover, and refrigerate for at least 6 hours to set.
- Roughly chop the hazelnuts and toast them in a pan with 1/2 tsp of salt over medium heat (5-7 minutes, they are done when you can smell them).
- Chop, crush or cut the Chocolate Hazelnut Pirouline. Set aside for later.
- Whip the heavy cream to soft peaks. Add the powdered sugar and whip until you have stiff peaks. Cover and refrigerate until you are ready to use.
- When the custards are set and cold, garnish and serve!
I prefer the skin on the hazelnuts but if you don't then check this link out for an easy way to peel them.
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