Nutella Pot de Crème
Servings Prep Time
6Servings 20Minutes
Cook Time Passive Time
45Minutes 6Hours
Servings Prep Time
6Servings 20Minutes
Cook Time Passive Time
45Minutes 6Hours
Ingredients
Nutella Pot de Creme
Toasted Hazelnuts
Sweetened Whipped Cream
Instructions
  1. Preheat the oven to 300F
  2. Whisk the sugar and egg yolks until it is pale and frothy.
  3. 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
  4. 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.
  5. For a smooth consistency, strain the mixture (preferably into a container with a spout).
  6. 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).
  7. Allow the custards to cool down (preferably on a rack), cover, and refrigerate for at least 6 hours to set.
  8. 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).
  9. Chop, crush or cut the Chocolate Hazelnut Pirouline. Set aside for later.
  10. 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.
  11. When the custards are set and cold, garnish and serve!
Recipe Notes

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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