Best 8 Hazelnut Pots De Creme Recipes

HAZELNUT POTS DE CREME

Steps:

• Preheat oven to 325°. In a small saucepan, heat cream, hazelnuts and chocolate until bubbles form around sides of pan and chocolate is melted, stirring occasionally., In a small bowl, whisk egg yolks and sugar. Remove cream mixture from heat; stir a small amount of hot cream mixture into egg mixture. Return all to the pan, stirring constantly. Stir in liqueur if desired. Strain, discarding hazelnuts., Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate at least 2 hours. Garnish servings with chocolate curls.

HAZELNUT POT DE CRèME

Steps:

• Preheat oven to 325°F (160°C). Place chocolate chips in a heatproof bowl. In a saucepan, bring cream and milk just to a boil; pour over chocolate and stir until melted.
• In a separate large bowl, whisk egg yolks with sugar until smooth. Whisk one-third of the chocolate mixture into egg yolk mixture. Stir in remaining chocolate mixture, hazelnut liqueur and vanilla until smooth. Pour into six 6-oz (175 mL) custard cups or ramekins; place ramekins in 13 x 9-inch (3 L) baking dish. Pour in enough boiling water to come halfway up sides of the ramekins.
• Bake in centre of oven until set around edge, but still slightly wiggly in centre, about 20 min. Remove ramekins to wire rack; cool to room temperature. Cover and refrigerate until chilled.
• Garnish each ramekin with a sprinkle of hazelnuts and a few fresh raspberries.

POTS DE CREME

Steps:

• Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
• Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

EASY POTS DE CREME

Steps:

• Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
• Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

CHOCOLATE POTS DE CREME

Steps:

• Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
• In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
• Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
• Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
• Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.

HAZELNUT POTS DE CREME

Steps:

• Grind hazelnuts in a food processor until fine.Bring cream to a boil in a medium saucepan over medium-high heat, being careful to boil over. Add the sugar and stir until it is dissolved. Sir in the hazelnuts, bring back to a boil, and remove from the heat. Cool nearly to room temperature. Heat oven to 325 F.IN a large bowl, bean together the egg and egg yolks until smooth. Slowly add the cream mixture, stirring constantly. Stir in the Frangelico. Strain the mixture through a fine sieve into a large glass measuring cup with a spout, pressing against he mesh to extract all the flavor form the nuts. Discard the nuts.Pour mixture into 4 - (4oz) pots de creme cups (many pot de creme cups are 3 ounces so it make one more serving) or 4 oz ramekins. Arrange in a deep baking dish.Pour hot tap water into the baking dish so that it comes within 1/2 inch of the top of the pots. Do not get water in the pots de creme cups. Cover the dish with a sheet of aluminum foil. Put the baking dish in the oven and bake, until the custards are just set in the centers, approximately 33 to 35 minutes. Do not overbake. Carefully remove pots from the water and allow to cool to room temperature. If you are using pots de creme cups, put the lids on the pots. Refrigerate at least one hour, up to overnight. ServeIf pots de creme have been chilled for several hours then make sure to allow them to warm for at least 20 minutes before serving.Use a truffle/chocolate shaver (or good vegetable peeler) to shave chocolate curls. Scatter curls atop each pot de creme.

CHOCOLATE-HAZELNUT POTS DE CREME

Steps:

• Spoon the chocolate-hazelnut spread into your blender. Add the chopped chocolate. Set your ramekins/cocottes/teacups/glasses on a baking sheet.
• In a medium saucepan, whisk together the milk, heavy cream, sugar, salt and egg yolks over medium heat. Cook, stirring constantly, 8 to 10 minutes; I like to use a flat-bottomed wooden spatula so that I can make sure the eggs aren't catching on the bottom and cooking. Cook until the custard thickens, resembling something like very thick paint. It should register between 175 and 180 degrees F on an instant-read thermometer. Another test: the custard should coat the back of the spatula, and when you draw a line across the back of the spatula with your (clean!) finger, the line should hold and maintain its edges without running. Remove from the heat immediately.
• Now, pour the warm custard through a strainer into the blender. Let it sit 5 minutes to melt the chocolate. Add the Sriracha, espresso powder if using and vanilla extract. Then, put the lid on the blender, hold down with a thick kitchen towel, and blend on low, then high, until smooth and combined, scraping down the sides if necessary. Taste for seasoning.
• Pour the custard into your containers, tapping them against the rim of the baking sheet to remove air bubbles. Pop them in the fridge and chill until the custards are set, 2 to 3 hours.
• Top with whipped cream or creme fraiche, some grated chocolate and minced hazelnuts. A little sea salt would be nice too.

CHOCOLATE HAZELNUT POTS DE CRèME

Steps:

• Combine half-and-half, chocolate and sugar in small heavy saucepan. Cook and stir over medium heat for 10 minutes or until the mixture reaches a full boil and thickens.
• Gradually stir about half of hot chocolate mixture into beaten egg yolks. Stir egg yolk mixture into remaining hot chocolate mixture. Cook and stir over low heat for 2 minutes. Remove from heat.
• Stir in Frangelico and vanilla. Pour chocolate mixture into six pots de crème cups, demitasse cups or soufflé cups. Cover and chill for 2 hours.
• Make the sweetened whipped cream:.
• In a chilled bowl, beat cream with sugar and Frangelico until soft peaks form, using electric mixer at medium speed.
• Assembly:.
• Garnish each pot de crème with a dollop of whipped cream and chopped hazelnuts.