It’s that time again! I know I can hardly contain myself. I think about this Challenge ALL month. I’ve had a million different ideas floating through my head trying to decide what to make. And, believe it or NOT, I didn’t decide until late Wednesday night what to do! Are you ready? I know I am! Tee hee, I know such a tease but I’ll get to it in just a sec! Mwah.
This is our 3rd installment of the Nutella Challenge! August & September had some ah-mazing offerings. I hope you’ve had a chance to try a few of them out. If not, here’s the links where you can find them: Nutella Challenge ~ Round 1 and Round 2. So, because I want to share my love for Nutella with everyone, this is my mission after all LOL I present to you my NUTELLA Crème Brulee, I know!!! YES, it’s good. Nope it’s better than good (if I do say so myself) It’s slap your Momma good (sorry Mom, you know I wouldn’t actually do it, it’s just for dramatic effect. Kisses).
I’m going to be honest, Tiramisu is my all time favorite dessert. A close second has always been Crème Brulee. For some reason I have never attempted it. I thought, oh no, something this insanely delicious has to be entirely too hard for me, no I mustn’t spoil it and try to make it myself. HELLO was I WRONG. I can’t believe how incredibly EASY this was. I know, all these years I’ve been missing out on Crème Brulee! UFFA! But alas, no more will I have to do without, waiting patiently for date night where I would then have to decide between my two desserts loves. Ah, sweet Crème Brulee how I heart you & now I can have my way with you whenever I please. Tee hee!
The hardest part about this recipe was trying not to burn myself taking the ramekins out of the water bath. LOL I’ve got to remember to buy some tongs with silicon on the edges (note to self). Or perhaps the waiting for it to set up in the fridge before I could get my entirely too small cutesy spoons & dig in. Here are a few things to remember: I used two different sized ramekins (I only had 4 of the cutesy little ones in the pics here so I had to use 2 Brawny Man sized Ramekins for the rest of the mixture) so depending on the size you use, you’ll need to adjust your cooking time.
All you need to remember is that it needs to jiggle (I always think of jello when I say that LOL) only slightly in the middle and be solid on the edges. The rest will set up when you put it in the refrigerator to chill. If it’s slopping all around, it’s not done, let it cook a little longer. I’d start to check yours at about 30 minutes and every 5 minutes after that just to be sure.
I’m telling you, if I can do it, so can you! As always if you want to ramp up the Nutella flavor & hello who would blame you, just add more! Easy Peasy! I see lots of Crème Brulee’s in my future…ah, the flavor possibilities have my head swimming : )
Nutella Creme Brulee’
What you’ll need:
4 cups heavy whipping cream
1 vanilla bean
6 egg yolks
1/2 cup sugar (plus additional for dusting)
4 tablespoons Nutella – melted
Fresh Berries – Optional for Garnish
What to do:
1. Preheat your oven to 325 degrees. In a large saucepan, add your cream. Slice your vanilla bean down the center and scrape out the insides. Add bean & insides to the cream. Heat over medium high heat until it comes to a boil. Remove from heat and set aside.
2. While cream is cooling, add egg yolks and sugar into the mixer. Using your whisk attachment, whisk until mixture is creamy and has a light color. Remove vanilla bean from cream and discard.
3. Temper the egg mixture into the cream mixture by whisking it slowly to avoid scrambling your eggs. Add in melted Nutella and continue mixing until everything is combined.
4. Pour cream/egg mixture into ramekins. Filling to near the top. Place ramekins into a large casserole ovenproof dish. Fill dish with warm water so that water level reaches half way up the sides of the ramekins. This creates a water bath so that it will cook through evenly. Place dish into oven. Bake for approx 40-45 minutes (until center is slightly jiggly and sides are firm)
5. Remove ramekins from water bath with tongs. Transfer to a baking sheet and refridgerate for 3-4 hours or until mixture sets up completely. Remove crème brulee 15 minutes PRIOR to serving. Dust the tops of each ramekin with sugar. Rolling the edges so that the sugar is distributed evenly. Using your kitchen torch, scorch the tops. Allow to rest a few minutes prior to serving.
6. Garnish with fresh berries or whipped cream (or both!)