Hazelnut Pots de CremeWhite chocolate and toasted ground hazelnuts make a heavenly combination in this rich, silky custard….
Hazelnut Pots de Creme
2 cups heavy whipping cream 1 cup ground hazelnuts, toasted 4 ounces white baking chocolate, chopped 6 large egg yolks 1/3 cup sugar 2 tablespoons hazelnut liqueur, optional Chocolate curls
Preheat oven to 325°.
In a small saucepan, heat cream, hazelnuts and chocolate until bubbles form around sides of pan and chocolate is melted, stirring occasionally.
In a small bowl, whisk egg yolks and sugar.
Remove cream mixture from heat; stir a small amount of hot cream mixture into egg mixture.
Return all to the pan, stirring constantly.
Stir in liqueur if desired.
Strain, discarding hazelnuts.
Transfer to six 6-oz.
Place in a baking pan; add 1 in.
of boiling water to pan.
Bake, uncovered, 25-30 minutes or until centers are just set (mixture will jiggle).
Remove ramekins from water bath; cool 10 minutes.
Cover and refrigerate at least 2 hours.
Garnish servings with chocolate curls.
Nutrition Facts 1 serving (calculated without chocolate curls):
- 555 calories, 48g fat (24g saturated fat), 318mg cholesterol, 58mg sodium, 27g carbohydrate (22g sugars, 1g fiber), 7g protein.