Chocolate Hazelnut Pots de Crème
Ingredients:
2 eggs
2 egg yolks
1Tbsp superfine sugar
1tsp cornstarch
2 1/2 C milk
3 oz dark chocolate
4 Tbsp Nutella
Grated chocolate for garnish
Directions:
Beat together thoroughly the eggs, egg yolks, sugar and cornstarch.
Heat milk to almost boiling.
Temper the egg mixture with hot milk, beating constantly to prevent eggs from curdling.
Melt dark chocolate and Nutella.
Beat chocolate mixture into the egg mixture.
Pour into 6 ramekins.
Cover each dish with foil.
Place in roasting pan.
Fill pan with boiling water.
Bake in a preheated oven at 325 for 35-40 minutes until custard is just set.
Remove from pan and cool.
Then chill.
Serves 6
2 eggs
2 egg yolks
1Tbsp superfine sugar
1tsp cornstarch
2 1/2 C milk
3 oz dark chocolate
4 Tbsp Nutella
Grated chocolate for garnish
Directions:
Beat together thoroughly the eggs, egg yolks, sugar and cornstarch.
Heat milk to almost boiling.
Temper the egg mixture with hot milk, beating constantly to prevent eggs from curdling.
Melt dark chocolate and Nutella.
Beat chocolate mixture into the egg mixture.
Pour into 6 ramekins.
Cover each dish with foil.
Place in roasting pan.
Fill pan with boiling water.
Bake in a preheated oven at 325 for 35-40 minutes until custard is just set.
Remove from pan and cool.
Then chill.
Serves 6
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