Nutella Pots de Crème Recipe

Introduction

Nutella Pots de Crème are a rich and creamy dessert that’s perfect for Nutella lovers. This elegant French-style custard is silky smooth with a deep hazelnut chocolate flavor, making it an impressive yet simple treat to serve any time.

Ingredients

• 1 1/2 cups heavy cream
• 1/4 cup sugar
• 1/2 cup Nutella
• 2 egg yolks
• 1/2 teaspoon vanilla extract
• Nutella whipped cream for topping (optional)
• Hazelnuts for topping (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a small saucepan, heat the heavy cream and sugar over medium heat until warm and the sugar is fully dissolved. Remove from heat.
3. Step 3: In a bowl, lightly whisk the egg yolks and set aside. In a separate bowl, combine the Nutella and vanilla extract.
4. Step 4: Pour the warm cream mixture over the Nutella and whisk until smooth and fully combined.
5. Step 5: Slowly pour the Nutella-cream mixture into the bowl with the egg yolks while whisking continuously to temper the eggs.
6. Step 6: Divide the custard mixture evenly among four ramekins.
7. Step 7: Place the ramekins in a deep baking pan and add hot water to the pan until it reaches halfway up the sides of the ramekins.
8. Step 8: Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
9. Step 9: Remove the ramekins from the water bath and allow to cool. Cover and refrigerate for at least 2 hours before serving.

Tips & Variations

• For a lighter topping, try folding a small amount of Nutella into whipped cream before adding it on top.
• Chop toasted hazelnuts for extra crunch and flavor as a garnish.
• If you prefer a deeper chocolate taste, add a tablespoon of cocoa powder along with the Nutella.
• Use a water bath liner or wrap the baking pan in foil to prevent water from spilling into the custards during baking.

Storage

Store the Nutella Pots de Crème covered in the refrigerator for up to 3 days. Serve chilled. If you want to refresh the custards after storage, let them sit at room temperature for 10-15 minutes before enjoying. Do not freeze as the texture may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Nutella Pots de Crème ahead of time?

Yes, they can be made up to 2 days in advance and kept refrigerated. This actually helps the flavors meld and the custard set perfectly.

What can I use if I don’t have Nutella?

You can substitute with any chocolate hazelnut spread or even a mix of melted chocolate and hazelnut butter for a similar flavor.

Nutella Pots de Crème Recipe

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Delight in rich, creamy Nutella Pots de Creme, a luscious French dessert combining velvety chocolate-hazelnut custard with a smooth texture and a hint of vanilla. Perfectly baked in a water bath for a silky finish, these individual custards topped with Nutella whipped cream and crunchy hazelnuts offer an indulgent treat for chocolate lovers.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 50 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Custard

• 1 1/2 cups heavy cream
• 1/4 cup sugar
• 1/2 cup Nutella
• 2 egg yolks
• 1/2 teaspoon vanilla extract

Topping

• Nutella whipped cream (see below)
• Hazelnuts, chopped, for topping

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the custards.
2. Heat Cream and Sugar: In a small saucepan over medium heat, warm the heavy cream and sugar until the sugar is fully dissolved and the mixture is hot but not boiling.
3. Whisk Egg Yolks: In a separate bowl, lightly whisk the egg yolks until smooth and set aside.
4. Prepare Nutella Mixture: In another bowl, combine the Nutella with the vanilla extract and set it aside.
5. Combine Cream and Nutella: Pour the warm cream mixture over the Nutella and vanilla, whisking continuously until fully blended into a smooth mixture.
6. Temper Egg Yolks: Slowly pour the warm Nutella and cream mixture into the whisked egg yolks while continuously whisking, ensuring the eggs do not scramble but incorporate smoothly.
7. Fill Ramekins: Divide the custard mixture evenly among four ramekins.
8. Set Up Water Bath: Place the ramekins inside a deep baking pan, then carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins. This water bath ensures gentle, even baking.
9. Bake the Custards: Bake in the preheated oven for 30-35 minutes, or until the custards have set but the centers still retain a slight jiggle when gently shaken.
10. Cool and Chill: Remove ramekins from the water bath and allow to cool to room temperature. Cover and refrigerate for at least 2 hours to let the custards fully set and develop flavor.
11. Prepare Topping: Before serving, whip cream with a spoonful of Nutella to make Nutella whipped cream.
12. Serve: Top each chilled pot de creme with a dollop of Nutella whipped cream and sprinkle with chopped hazelnuts for a crunchy, nutty finish.

Notes

• Use room temperature eggs for smoother custard texture.
• Be careful not to overheat the cream to prevent curdling.
• Ensure the water bath water is hot when added to maintain consistent oven temperature.
• For added depth, toast hazelnuts before chopping for topping.
• Nutella whipped cream can be prepared by gently folding Nutella into whipped heavy cream until combined.

Keywords: Nutella, Pots de Creme, custard, chocolate dessert, French dessert, baked custard, hazelnuts, creamy dessert