Milk Chocolate Gianduja Pots de Crème
4 large egg yolks
11/2 cups half-and-half
2/3 cup Nutella (chocolate hazelnut spread)
6 ounces milk chocolate, finely chopped
1. Place rack near center of oven and preheat to 325ºF. Place egg yolks in heatproof bowl and whisk until smooth. Combine half-and-half with Nutella in medium saucepan over medium heat until Nutella is melted. Increase heat to medium-high. When mixture begins to boil, pour approximately half of it into egg yolks in slow, steady stream, whisking constantly. Stir mixture back into saucepan and place over medium-low heat. Cook, stirring constantly, until mixture thickens slightly and finger drawn across custard-coated spoon leaves clean path. Do not boil. Remove pan from heat; stir in chopped milk chocolate until melted and smooth. Strain mixture into heatproof measuring cup.
2. Arrange four 6-ounce ovenproof tea or coffee cups in shallow roasting pan. Pour about 5 liquid ounces of custard into each cup. Place roasting pan in oven; pour enough hot water into pan to come halfway up sides of cups. Bake for 20-25 minutes, until custard is just a little wobbly in center when cups are jiggled. Do not overbake; custards will set upon cooling.
3. Place wire rack on shelf in refrigerator; arrange cups on rack. Refrigerate 20 minutes; cover cups loosely with plastic wrap. Chill cups completely, about 4-6 hours, before serving.
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