Yeahhh... do I even need to say more?! Unfortunately, it's not as easy as mixing Nutella with milk and gelatin, but Food52 has a seriously awesome recipe that I REALLLLLY want to try.
Nutella
Pudding (Serves 8)
Ingredients
-
1 1/2 cup whole hazelnuts
-
2 cups whole milk
-
1 cup half and half
-
1 vanilla bean
-
3 tablespoons cornstarch, sifted
-
1/2 cup sugar
-
1 large pinch salt
-
3 tablespoons butter
Instructions
- Heat
the oven to 350 degrees F. Spread the
hazelnuts on a baking sheet and toast for 10 minutes. Let cool. When cool, put
in a clean towel and rub vigorously to remove skins (you can also just use your
fingers). It's okay if some skin is left on -- you're going to strain later.
- Chop
the cooled hazelnuts to a coarse crumb in a food processor.
- Make
the hazelnut-infused cream: Put the milk and half and half in a heavy-bottomed
saucepan. Split the vanilla bean lengthwise, scrape out the seeds and add both
the bean and seeds to the milk. Add the hazelnuts and heat to scalding over
medium-low heat. Remove from the heat and set aside to infuse for 20 minutes.
- In
the meantime, whisk the egg yolks, cornstarch, sugar and salt together in a
large bowl until thick and pale yellow.
- In a
small saucepan, melt the chocolate and butter over low heat, stirring until
smooth. Set aside to cool.
- Strain
the milk-hazelnut mixture into the egg yolk mixture, half a cup at a time,
whisking after each addition until you've added about a cup and a half. Then
strain and whisk in the rest of the milk. Return to the saucepan over medium
heat and cook, whisking constantly, until the custard is thick and starts to
bubble, about 3 minutes.
- Strain
the thickened custard into a clean bowl. Stir in the melted chocolate-butter
mixture.
- Optional,
but highly recommended: Scrape the entire pudding into a blender or food
processor and process for about 30 seconds, until silky-smooth. I learned this
from Dorie Greenspan's pudding recipes, and it really gives the pudding a
wonderful lightness.
- Spoon
the pudding into small ramekins or dessert cups, cover with plastic wrap and
chill, overnight if possible.
- DO NOT eat it unchilled -- right after you make
it the flavors will not have blended and will taste a little off.
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Voila! Aren't they so pretty with a little sprinkle of shaved chocolate and cocoa powder on top (let's be honest, mine will probably have just a little cocoa powder... shaving bits of chocolate sounds like more work than I'm willing...)
This is a picture of the end result... scraped clean :-)
Enjoy!
So I was completely on board with this....when I thought the main ingredient was actual nutella. Still looks insanely delicious, but I might need to save this one for the wintertime when we are hibernating more and this recipe doesn't look so daunting :)
ReplyDeletexo K
I know! Do you think it would be a bad idea to try and shortcut it and just use Nutella??
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