I recently prepared a beautiful hazelnut cake from a great Italian Cookbook I own. I adored the cake and was reminded how distinctive and delicious hazelnuts can be. I have read other recipes that call for a nut infused cream, particularly ice creams. I have always loved custard as a very satisfying dessert....so.....I came up with this recipe. Custards are a very simple dish that do require that you prepare them in a water bath. Do not skip that part....it is crucial to success. Serve this pudding at your next dinner party. It is a perfect ending.
Provided by Garrison Wayne @TheOrganizedChef
Categories Puddings
Number Of Ingredients 8
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love