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Nutella Pots de Creme




Source of Recipe


Nutella


List of Ingredients




1/2 cup cream
1/2 cup milk
1/4-1/2 cup Nutella
4 egg yolks, whisked
6 cups boiling water, for water bath
whipped cream or chopped roasted hazelnuts dusted with powdered sugar, optional, for serving

Recipe



1. Preheat oven to 325 degrees. Add cream and milk to a saucepan set over medium heat. Whisk in Nutella. How much you use depends on how rich you want your custard: 1/4 cup gives a strong hint of Nutella, whereas 1/2 cup give a deep, rich chocolate-hazelnut flavor. Use either measurement or any in between, keeping in mind that the custard will be more firm the more Nutella you use. Whisk constantly until the Nutella is smooth and completely incorporated, and the liquid is hot to the touch. Take the saucepan off of the heat.

2. Pour about 1/4 cup of the Nutella mixture into a measuring cup. Temper the egg yolks: slowly drizzle the 1/4 cup into the egg yolks, whisking constantly the entire time. Once the 1/4 cup of Nutella mixture and egg yolks are incorporated and smooth, slowly pour the Nutella/egg yolk combination into the remaining Nutella mixture still in the saucepan. Keep whisking all the while.

3. If your mixture is perfectly smooth, you can do as I do and skip straining the mixture. Otherwise, if you see pieces of egg or lumps of Nutella, strain the liquid through a strainer double lined with cheesecloth. Divide the liquid—strained or not—among four ramekins.

4. Place the ramekins in a baking pan large enough to hold about 6 cups of boiling water. Slowly pour the boiling water into the baking pan, making sure not to splash into the custard cups. The water should come about halfway up the sides of the ramekins. If it takes less than 6 cups of water to do so, that’s fine.

5. Carefully transfer baking pan to preheated oven and bake for about 20-25 minutes. When the custards appear set, but are still be jiggly in the middle, remove the baking pan from the oven. Remove the ramekins from the water bath and place on the counter to cool. When completely cooled, transfer to the refrigerator and chill for at least 3 hours up to overnight. Serve topped with whipped cream or, my favorite way, with chopped, roasted hazelnuts dusted in powdered sugar.

SERVES 4