hazelnut custard

How To Make hazelnut custard

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