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Nutella Crème Brûlée

Extract from Nutella • By Johana Amsilli • Published by Quarto


$ $ $ $ $
• • • • •
15 mins

To make a change from traditional crème brûlée, try adding a tiny touch of NUTELLA®. The result is delicious! Prepare the night before: the cream needs chilling for twelve hours.

MAKES 4 CRÈMES BRÛlÉES • preparation time : 15 Min • cooking time : 1 hr
• chilling time : 12 hr Minimum

Posted by Creative Publishing international Published See Creative Publishing international's 96 projects » © 2021 Johana Amsilli / Quarto · Reproduced with permission. · Nutella: The 30 Best Recipes is published by Jacqui Small, £9.99. Photography by Larousse.
  • Step 1

    Preheat the oven to 110°C (225°F/Gas ¼). Beat the egg yolks with the sugar until they become pale.

  • Step 2

    Split the vanilla pod/bean in half lengthwise, scrape out the seeds with the point of a knife and add them to the beaten egg yolks. Slowly add the milk and the cream, both at room temperature, and mix thoroughly until well combined.

  • Step 3

    Place 1 generous tablespoon of NUTELLA® – approximately 40 g –in the bottom of 4 shallow flameproof ramekins. Pour the vanilla cream on top. Place the ramekins on the middle shelf of the oven and bake for 1 hour.

  • Step 4

    Remove from the oven and leave to cool. Refrigerate for at least 12 hours. Just before serving, sprinkle with the demerara/turbinado sugar and caramelise the surface with a cook’s blowtorch or place under the grill/broiler for 1 minute.

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