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Hazelnut Pots de Creme

 Hazelnut Pots de Creme
White chocolate and toasted ground hazelnuts make a heavenly combination in this rich, silky custard. Guests are sure to rave over the elegant individual treats served in ramekins.
6 ServingsPrep: 30 min. Bake: 25 min. + chilling


  • 2 cups heavy whipping cream
  • 1 cup ground hazelnuts, toasted
  • 4 ounces white baking chocolate, chopped
  • 6 egg yolks
  • 1/3 cup sugar
  • 2 tablespoons hazelnut liqueur, optional
  • Chocolate curls


  • Preheat oven to 325°. In a small saucepan, heat cream, hazelnuts
  • and chocolate until bubbles form around sides of pan and chocolate
  • is melted, stirring occasionally.
  • In a small bowl, whisk egg yolks and sugar. Remove cream mixture from
  • heat; stir a small amount of hot cream mixture into egg mixture.
  • Return all to the pan, stirring constantly. Stir in liqueur if
  • desired. Strain, discarding hazelnuts.
  • Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of
  • boiling water to pan. Bake, uncovered, 25-30 minutes or until
  • centers are just set (mixture will jiggle). Remove ramekins from
  • water bath; cool 10 minutes. Cover and refrigerate at least 2 hours.
  • Garnish servings with chocolate curls. Yield: 6 servings.
Nutritional Facts: 1 serving (calculated without chocolate curls) equals 555 calories, 48 g fat (24 g saturated fat), 318 mg cholesterol, 58 mg sodium,

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Hazelnut Pots de Creme (continued)

Nutritional Facts: 27 g carbohydrate, 1 g fiber, 7 g protein.