Hazelnut Custard Recipes

HAZELNUT CUSTARD

Hazelnut Custard image

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

Number Of Ingredients 8

Ingredients

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.

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