Best Hazelnut Custard Recipes

APRICOT HAZELNUT CUSTARD TART image

Yield 6-8 servings

Number Of Ingredients 17

PASTRY CRUST
¾ cup flour
½ cup ground hazelnuts
¼ cup spelt flour
8 tbsp butter, frozen
Pinch of salt
Cold water
FILLING
½ cup sugar
1 tbsp flour
½ cup + 3 tbsp ground hazelnuts
2 eggs
3 tbsp whipping cream
1 tsp vanilla extract
2 tbsp butter, melted
8-10 apricots, fresh or frozen, quartered
¼ cup whole hazelnuts, roughly chopped

Steps:

FOR THE PASTRY CRUST: Preheat oven to 375°F / 190°C. In a large bowl, combine flours, ground hazelnuts and salt. Grate frozen butter into flour mixture. Add cold water tablespoon by tablespoon, stirring with a fork after each addition, until dough forms (stop adding water before all of the flour mixture sticks to the ball of dough that has formed). Knead lightly until all flour is combined - you should still see lighter spots of butter though (when the dough bakes, these spots of butter will melt and create flaky layers of pastry). Roll out the dough to ½ cm thickness. Cover bottom of tart pan (with removable bottom) and blind bake the tart crust at 375°F / 190°C for 10 minutes, removing the weights after 7 minutes. Remove from oven and let cool while preparing the filling. FOR THE FILLING: Preheat oven to 375°F / 190°C. In a medium-sized bowl, combine sugar, flour and ½ cup ground hazelnuts. Beat in with a whisk eggs, whipping cream, vanilla and butter. Sprinkle 3 tbsp of ground hazelnuts on the pre-baked tart crust. Place quartered apricots on the ground hazelnuts. Pour custard over apricots, sprinkle with chopped hazelnuts. Bake for 30-45 minutes until golden brown and custard is firm.

Hazelnut Custard image

Provided by Garrison Wayne @TheOrganizedChef

Categories Puddings

Number Of Ingredients 8

1/3 cup(s) hazelnuts, roasted, unsalted, chopped
1 pinch(es) salt
1/3 cup(s) heavy cream
1 2/3 cup(s) milk
2 tablespoon(s) honey
2 large eggs
1 large egg yolk
1/4 cup(s) sugar

Steps:

Chop roasted hazelnuts in a mini processor until a coarse grind is achieved.
Place ground nuts in a saucepan with salt, cream, milk, and honey. Stir well. Bring to a boil over medium/low heat stirring occasionally. Remove from heat and let steep for 20 minutes.
Preheat oven to 350 degrees. Place a kettle of water on the stove to come to a boil.
Prepare an oblong baker for a water bath by lining the bottom with a white or natural colored tea towel. Place 6 (4 oz) ramekins on top of the towel.
Whisk the eggs and yolk with the sugar until smooth. Do not overbeat.
Strain the nuts from the cream trough a fine mesh strainer, adding them to the beaten eggs. Discard the nuts.
Pour/distribute the custard in to the ramekins. Place the oblong pan with the ramekins in the pre-heated oven. Pour boiling water from the kettle to come half way up the ramekins. Close oven door and bake for around 40 minutes. Custard will test with a sharp knife that will come out clean.
Cool ramekins a few minutes on counter and then carefully remove them from the water bath with a slotted spatula to rest on a clean, dry tea towel until thoroughly cooled.
Store covered in the fridge. Serve cold with whipped cream and fresh blueberries, blackberries, or huckleberries.