Real Recipes From Real Home Cooks ®

hazelnut custard

Recipe by
Garrison Wayne
La Quinta, CA

I recently prepared a beautiful hazelnut cake from a great Italian Cookbook I own. I adored the cake and was reminded how distinctive and delicious hazelnuts can be. I have read other recipes that call for a nut infused cream, particularly ice creams. I have always loved custard as a very satisfying came up with this recipe. Custards are a very simple dish that do require that you prepare them in a water bath. Do not skip that is crucial to success. Serve this pudding at your next dinner party. It is a perfect ending.

yield 6 serving(s)
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For hazelnut custard

  • 1/3 c
    hazelnuts, roasted, unsalted, chopped
  • 1 pinch
  • 1/3 c
    heavy cream
  • 1 2/3 c
  • 2 Tbsp
  • 2 lg
  • 1 lg
    egg yolk
  • 1/4 c

How To Make hazelnut custard

  • 1
    Chop roasted hazelnuts in a mini processor until a coarse grind is achieved.
  • 2
    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.
  • 3
    Preheat oven to 350 degrees. Place a kettle of water on the stove to come to a boil.
  • 4
    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.
  • 5
    Whisk the eggs and yolk with the sugar until smooth. Do not overbeat.
  • 6
    Strain the nuts from the cream trough a fine mesh strainer, adding them to the beaten eggs. Discard the nuts.
  • 7
    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.
  • 8
    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.
  • 9
    Store covered in the fridge. Serve cold with whipped cream and fresh blueberries, blackberries, or huckleberries.