Nutella Crème Brulee Recipe
nutella / chocolate ice cream / guanaja ganache
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Ingredients
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Crème Brûlée Base
Guanaja Ganache
Assembly
Method
Crème Brûlée Preparation
Make the Crème Brûlée Base
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. In a bowl, whisk together the sugar and egg yolks until pale and thick. Gradually pour the hot cream into the egg mixture while whisking constantly. Stir in the vanilla extract and Nutella until fully combined. Pour the mixture into ramekins and place them in a baking dish.
Bake
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (160°C) for 30-35 minutes, or until the edges are set but the center is still slightly jiggly. Remove from the oven and let cool. Refrigerate for at least 4 hours or overnight.
Guanaja Ganache Preparation
Make the Ganache
Chop the Guanaja chocolate and place it in a heatproof bowl. Heat the heavy cream in a saucepan until it simmers, then pour it over the chocolate. Let it sit for 2-3 minutes, then stir until smooth and shiny. Allow to cool slightly.
Assembly
Assemble the Dish
Remove the Crème Brûlée from the refrigerator. Carefully pour a layer of the Guanaja ganache over the top of each ramekin. Place the ramekins in the freezer for about 15 minutes to set the ganache. When ready to serve, scoop chocolate ice cream into bowls and place the chilled Crème Brûlée on top. Sprinkle sugar over the ganache and use a kitchen torch to caramelize the sugar until golden brown.