Nutella Crème Brûlée Recipe
Dive into indulgence with our Nutella Crème Brûlée, a luxurious twist on the classic dessert. This rich, velvety custard infused with the beloved hazelnut chocolate spread is perfectly balanced by a crisp, caramelized sugar top. Each spoonful brings a delightful contrast of creamy and crunchy, making it an irresistible treat for chocolate lovers. A sprinkle of cocoa dust adds the final touch to this decadent dessert experience.
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Ingredients
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Crème Brûlée Base
Method
Preparation
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream, Nutella, and vanilla extract. Heat over medium heat until just simmering, stirring occasionally. Remove from heat and let it cool slightly.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Slowly pour the warm Nutella cream mixture into the egg yolk mixture while continuously whisking to prevent curdling.
- 4
Strain the Mixture
Strain the mixture through a fine-mesh sieve into another bowl or measuring cup to remove any cooked egg bits.
- 5
Bake the Crème Brûlée
Preheat the oven to 325°F (163°C). Divide the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the edges are set but the center is still slightly jiggly.
- 6
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- 7
Caramelize the Sugar
Before serving, sprinkle a thin layer of granulated sugar on top of each chilled crème brûlée. Using a kitchen torch, caramelize the sugar until it's golden and crispy. Let it sit for a minute to harden.