Hazelnut Custards Recipes

HAZELNUT CUSTARD

Steps:

• Chop roasted hazelnuts in a mini processor until a coarse grind is achieved.
• Place ground nuts in a saucepan with salt, cream, milk, and honey. Stir well. Bring to a boil over medium/low heat stirring occasionally. Remove from heat and let steep for 20 minutes.
• Preheat oven to 350 degrees. Place a kettle of water on the stove to come to a boil.
• Prepare an oblong baker for a water bath by lining the bottom with a white or natural colored tea towel. Place 6 (4 oz) ramekins on top of the towel.
• Whisk the eggs and yolk with the sugar until smooth. Do not overbeat.
• Strain the nuts from the cream trough a fine mesh strainer, adding them to the beaten eggs. Discard the nuts.
• Pour/distribute the custard in to the ramekins. Place the oblong pan with the ramekins in the pre-heated oven. Pour boiling water from the kettle to come half way up the ramekins. Close oven door and bake for around 40 minutes. Custard will test with a sharp knife that will come out clean.
• Cool ramekins a few minutes on counter and then carefully remove them from the water bath with a slotted spatula to rest on a clean, dry tea towel until thoroughly cooled.
• Store covered in the fridge. Serve cold with whipped cream and fresh blueberries, blackberries, or huckleberries.

HAZELNUT CUSTARDS

Steps:

• In a mortar and pestle or a food processor, pound the hazelnuts until finely ground.
• In a medium heavy saucepan, bring the cream to a boil over medium high heat (watch carefully that it does not boil over). Add the sugar and stir until it has dissolved. Stir in the hazelnuts, bring back up to the boil and remove from the heat. Cool the mixture almost to room temperature. Preheat the oven to 350 degrees. In a large mixing bowl, beat the egg and the egg yolks together until evenly blended. Slowly pour the cream mixture in, stirring all the time, until absorbed. Add the Frangelico and then strain the mixture through a fine sieve into a large measuring cup with a lip, pressing hard against the mesh to extract all the flavor from the nuts. Pour the custard mixture into twelve 2 ounce ramekins and arrange them in a large roasting pan. Pour a little boiling water in the base of the pan, to come about halfway up the sides of the little custard pots. Bake on the middle rack until the custards are set in the center, about 35 minutes. Remove from the pan and cool to room temperature, then chill for at least 1 hour. Serve 2 or 3 little custards per person and, using a vegetable peeler, shave a few small curls of chocolate over the top of each.