Monday, November 30, 2015

Hazelnut Cream Dessert

This is a kind of dessert that almost no one can resist, and especially those who like flans and crème brûlée. The recipe is also very similar to crème brûlée but there is one secret ingredient that makes the whole difference, that is hazelnut butter or hazelnut purée. This gives it a wonderfully nutty flavor which makes this dessert even more delicious.

A pure hazelnut butter without any cocoa added is however not easily available. You can buy it at Eataly or online, or make it yourself by grounding roasted hazelnuts with vegetable oil. The best for that are European hazelnuts or those from Oregon, as they have that sweet flavor that most other hazelnuts lack. If you have a ready made sweet hazelnut butter use less sugar than the recipe calls for. Instead of 10 tsps add just 5. Besides that one difficulty the whole dessert is very easy to make and can be even made a day ahead.

Hazelnut Cream Dessert
(Makes eight)

500ml hot whole milk,
4 eggs,
3/4 cup white chocolate chips,
10 tbsp sugar (or 5 if hazelnut butter is already sweet),
1 tsp vanilla extract,
4 tbsp. hazelnut butter or purée,
1/3 cup roasted, crushed hazelnuts for decoration.

1. Preheat oven to 335F.
2. Place white chocolate in a small pot and melt over a low heat.
3. Beat the eggs with sugar and vanilla extract. Pour in hot milk, beating constantly. Add white chocolate and hazelnut butter and mix well into a smooth cream.
4. Divide the cream between 8 ramekins.


5. Place ramekins on a baking form and fill the form with boiling water up to a half of ramekins' heights. Put the form in the hot oven and let the cream bake for 20 minutes.
6. Let the cream cool in the water and then take the ramekins out and let the desserts cool in a refrigerator.
7. Serve cold decorated with hazelnuts.

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