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Nutella Pots de Crème Recipe

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4.5 from 79 reviews

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/nutella-pots-de-creme-recipe/