Ingredients
Scale
- 4 cups heavy cream
- 1 tsp. vanilla extract
- 7 egg yolks
- 1/2 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.