Even before I started my patisserie culinary course (about 14 years ago!), I really liked to make creme brulee. I would try different recipes at a time, bring the desserts to family dinners and get excited burning the cream with a kitchen torch in front of the amazed guests. Creme brulee is without doubt one of my favorite desserts these days too. However, I don’t make it a lot, especially because today I try to diversify and prepare something new every time.
Passover is finally over, and this Seder I brought these Nutella creme brulee desserts. The Nutella gives a chocolatey twist to the classic vanilla creme brulee, and Nutella lovers simply LOVED this. It is gluten free, rich, festive and really easy to prepare (and it can be prepared in advance and kept in the freezer). The addition of Nutella makes it so chocolatey and unique, and the combination of the Nutella cream and the caramel top is undoubtedly one of the most appetizing there is.
Nutella Creme Brulee
For the crème brulee:
- 500 ml. whipping cream
- 30 grams sugar
- ¼ tsp. salt
- 5 large egg yolks
- 100 grams Nutella or other nut chocolate spread
- 2-3 teaspoons of sugar
- Preheat the oven to 130 Celsius degrees and place a heatproof pan with boiling water on the bottom of the oven to create a steamy environment for baking.
- In a pot, put cream, sugar and salt and heat to a simmer.
- Meanwhile, in a separate bowl, beat the egg yolks and Nutella to a uniform mixture.
- When boiling, add about 1/3 of the cream mixture over the egg yolk mixture while mixing to compare the temperature.
- After combined, add the remaining of the cream mixture and stir well.
- Drain the mixture.
- Transfer the mixture to the ramekins and fill almost to the top (the cream does not change its height during baking).
- Bake the crème brulee for 25-35 minutes or until it is steady at the edges but still slightly vibrates in the center part.
- Cool completely and cool for about two hours in the refrigerator before serving.
- When serving, sprinkle a little sugar at the top of each ramekin and burn with a kitchen torch. If you don’t have a kitchen torch, you can heat the oven to a maximum temperature (250-300 Celsius degrees) in grill mode and burn in the top of the oven for 1-2 minutes.
- Serve immediately.
- The cream can be prepared in advance and kept refrigerated for up to 3 days.
- Caramelizing should be done only before serving and cannot be done in advance.
- The prepared creams can be frozen for up to two weeks.
- Instead of Nutella you can use any chocolate spread you like.