Hazelnut Pots de Creme Recipe

Hazelnut Pots de Creme Recipe
Hazelnut Pots de Creme Recipe photo by Taste of Home
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Hazelnut Pots de Creme Recipe

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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. —Elise Lalor, Issaquah, Washington
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + chilling

Ingredients

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

Directions

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.
Originally published as Hazelnut Pots de Creme in Taste of Home Christmas Annual Annual 2013, p150

Nutritional Facts

1 serving (calculated without chocolate curls): 555 calories, 48g fat (24g saturated fat), 318mg cholesterol, 58mg sodium, 27g carbohydrate (22g sugars, 1g fiber), 7g protein.

  • 2 cups heavy whipping cream
  • 1 cup ground hazelnuts, toasted
  • 4 ounces white baking chocolate, chopped
  • 6 large egg yolks
  • 1/3 cup sugar
  • 2 tablespoons hazelnut liqueur, optional
  • Chocolate curls
  1. 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.
  2. 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.
  3. 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.
Originally published as Hazelnut Pots de Creme in Taste of Home Christmas Annual Annual 2013, p150

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