Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup hazelnut spread
- 6 egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Whipped cream and chopped hazelnuts for garnish
Special equipment needed:
- 6 (4-ounce) ramekins
- Baking dish
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a medium saucepan, heat the heavy cream, whole milk, and hazelnut spread over medium heat, stirring occasionally, until the hazelnut spread is melted and the mixture is hot but not boiling.
3. In a separate bowl, whisk together the egg yolks, granulated sugar, salt, and vanilla extract until well combined.
4. Slowly pour the hot cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
5. Pour the mixture through a fine-mesh strainer into a blender or food processor and blend until smooth.
6. Divide the mixture evenly among the ramekins and place them in a baking dish.
7. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins.
8. Cover the baking dish with foil and bake for 30-35 minutes, or until the edges are set but the centers still jiggle slightly.
9. Remove the ramekins from the baking dish and let them cool to room temperature.
10. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or until chilled and set.
11. To serve, top each pot de crème with a dollop of whipped cream and a sprinkle of chopped hazelnuts.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 325°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 420
Total fat: 33g
Saturated fat: 16g
Cholesterol: 260mg
Sodium: 170mg
Total carbohydrates: 26g
Dietary fiber: 1g
Total sugars: 23g
Protein: 6g
Substitutions for ingredients:
- Hazelnut spread: You can substitute Nutella or any other chocolate-hazelnut spread.
- Heavy cream: You can use half-and-half or whole milk instead of heavy cream for a lighter version.
- Granulated sugar: You can use brown sugar or honey instead of granulated sugar for a different flavor.
Variations:
- Chocolate Hazelnut Pot de Crème: Add 1/4 cup cocoa powder to the cream mixture for a chocolate twist.
- Espresso Hazelnut Pot de Crème: Add 1 tablespoon instant espresso powder to the cream mixture for a coffee flavor.
- Salted Caramel Hazelnut Pot de Crème: Drizzle caramel sauce on top of the whipped cream and sprinkle with sea salt for a sweet and salty treat.
Tips and tricks:
- Make sure to strain the mixture before blending to remove any lumps or bits of cooked egg.
- Don't overbake the pot de crème or they will become rubbery and dry.
- Let the pot de crème cool to room temperature before covering with plastic wrap to prevent condensation from forming on the surface.
- Use a water bath to ensure even cooking and prevent the pot de crème from cracking.
Storage instructions:
Store the pot de crème in the refrigerator, covered with plastic wrap, for up to 3 days.
Reheating instructions:
Serve the pot de crème chilled, straight from the refrigerator.
Presentation ideas:
Serve the pot de crème in the ramekins, topped with whipped cream and chopped hazelnuts.
Garnishes:
Whipped cream and chopped hazelnuts
Pairings:
- Coffee or espresso
- Port or dessert wine
Suggested side dishes:
- Fresh berries or fruit salad
- Shortbread cookies or biscotti
Troubleshooting advice:
- If the pot de crème is too runny, it may not have cooked long enough. Bake it for a few more minutes until the edges are set but the centers still jiggle slightly.
- If the pot de crème is overcooked, it will become rubbery and dry. Make sure to check it frequently and remove it from the oven as soon as the edges are set but the centers still jiggle slightly.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Make sure to cook the pot de crème to an internal temperature of 160°F to ensure that the eggs are fully cooked.
Food history:
Pot de crème is a French dessert that dates back to the 17th century. It was traditionally made with chocolate and served in small porcelain pots, hence the name "pot de crème."
Flavor profiles:
The Hazelnut Pot de Crème is rich, creamy, and nutty, with a hint of vanilla and a smooth texture.
Serving suggestions:
Serve the Hazelnut Pot de Crème as a decadent dessert after a special dinner or as a sweet treat for a special occasion.
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Region: French