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Ingredients
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Custard Base
Caramel Topping
Fresh Berries
Method
Custard Preparation
- 1
Toast the Hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for about 10-12 minutes or until golden brown and fragrant. Remove from the oven, let cool, and then chop coarsely.
- 2
Make the Custard
In a medium saucepan, combine the heavy cream, toasted hazelnuts, granulated sugar, and a pinch of salt. Heat over medium heat until it begins to simmer. Remove from heat and let it steep for about 15 minutes for the flavors to meld.
- 3
- 4
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into a bowl to remove the hazelnuts. This will ensure a smooth custard.
- 5
Bake the Custard
Preheat the oven to 325°F (160°C). Pour the custard 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 custard is set but still jiggles slightly in the center. Remove from the oven and let cool before refrigerating for at least 2 hours.
Caramel Topping
- 6
Prepare the Caramel
In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring gently until the sugar has dissolved. Stop stirring and allow the mixture to boil until it turns a deep amber color. This should take about 5-7 minutes.
- 7
Caramelize the Custard
Remove the custard from the refrigerator. Pour a thin layer of the caramel over each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy crust. If you don’t have a torch, you can place the ramekins under the broiler for a couple of minutes, watching closely to avoid burning.
Serving
- 8
Serve with Fresh Berries
Top each crème brûlée with a handful of mixed fresh berries before serving. Enjoy your decadent hazelnut crème brûlée!