INGREDIENTS:
- 4 cups heavy cream
- 1 tsp. vanilla extract
- 7 egg yolks
- ½ cup sugar (with more for dusting)
- 4 Tbsp. chocolate hazelnut spread, melted
INSTRUCTIONS:
Preheat oven to 325 degrees.In a medium saucepan combine cream and vanilla.Heat over medium high until it just starts to bubble around the edge. Do not boil.Remove from heat and set aside.While cream is cooling, in the bowl of an electric mixer fitted with the paddle attachment, mix the egg yolks and sugar on low speed until just combined.Temper the egg mixture into the cream mixture by whisking it slowly to avoid scrambling the eggs.Add in melted chocolate hazelnut spread until everything is combined.Divide mixture evenly among ramekins that are (already) set in a pan.Pour boiling water in the pan half-way up the sides of the ramekins.Bake for 35-40 minutes until custard is just set.Remove ramekins from the water bath, cool to room temperature and refrigerate until firm.To caramelize tops, sprinkle 1 Tbsp. granulated sugar over each custard.Using a kitchen torch scorch the tops.Garnish with fresh berries.
Serve immediately.
(Source: https://www.ciaochowbambina.com/chocolate-hazelnut-creme-brulee/)
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