Best Hazelnut Custards Recipes

HAZELNUT CUSTARDS

Steps:

• In a mortar and pestle or a food processor, pound the hazelnuts until finely ground.
• In a medium heavy saucepan, bring the cream to a boil over medium high heat (watch carefully that it does not boil over). Add the sugar and stir until it has dissolved. Stir in the hazelnuts, bring back up to the boil and remove from the heat. Cool the mixture almost to room temperature. Preheat the oven to 350 degrees. In a large mixing bowl, beat the egg and the egg yolks together until evenly blended. Slowly pour the cream mixture in, stirring all the time, until absorbed. Add the Frangelico and then strain the mixture through a fine sieve into a large measuring cup with a lip, pressing hard against the mesh to extract all the flavor from the nuts. Pour the custard mixture into twelve 2 ounce ramekins and arrange them in a large roasting pan. Pour a little boiling water in the base of the pan, to come about halfway up the sides of the little custard pots. Bake on the middle rack until the custards are set in the center, about 35 minutes. Remove from the pan and cool to room temperature, then chill for at least 1 hour. Serve 2 or 3 little custards per person and, using a vegetable peeler, shave a few small curls of chocolate over the top of each.

ASPARAGUS & HAZELNUT CUSTARDS

Steps:

• Heat the oven to 350 degrees.
• Steam asparagus in two cups of well-salted water (approximately three minutes, covered). Remove from heat; drain water. Place the asparagus on paper towels to drain.
• Choose twelve asparagus tips, set aside. Chop the remaining asparagus. Place the asparagus with the hazelnuts, eggs, cream and 1/2 tsp. salt and pepper into a food processor, and process for 20 to 30 seconds.
• Butter four ramekins and divide the asparagus mixture into the four containers.
• Place a paper towel in the bottom of a cake pan; place the custards in the pan with room around each container. Gently pour tepid water in the cake pan, filling to about ½ inch depth.
• Bake for 25 to 30 minutes (or until a knife tip inserted in the center comes out clean). Remove the custards, and allow to rest for 10 minutes before proceeding.
• At serving time, unmold the custards onto four individual plates and arrange the asparagus tips on top. Sprinkle with ½ teaspoon sea salt. Serve immediately.