Happy “World Nutella Day″ Originally created by Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso, World Nutella Day is a day to celebrate, get creative with, and most importantly, eat Nutella. In 2015, Sara transferred World Nutella® Day to Ferrero (the makers of Nutella®) to help it live on and grow for years to come.
It’s the ELEVENTH iteration of this auspicious day and my eighth year participating.
In 2010 I made a Nutella cheesecake, in 2011 I made Nutella lamingtons, in 2012 I went French with Nutella macarons craquelés, in 2013, I made Nutella truffle pops. in 2014 I made a flourless hazelnut-chocolate Nutella-inspired cake, in 2015 I made a chocolate-hazelnut smoothie and last year I made Nutella éclairs.
This year, I’ve been deeply embedded in recipe testing for my book with an obvious focus on French food so when it came to whipping up a little something for World Nutella Day, I chose to make a classic French dessert (yes, for kids but also enjoyed by adults) – pots de crème.
Pots de crème translates literally as “pots of cream” but in fact it’s a custard dessert. Not quite a mousse, it’s got a much looser consistency than you expect it to (think, yoghurt) so it can feel a little like a nursery dessert (think Danone pudding cups!). When you add more sophisticated flavours like coffee or Nutella, it elevates a simple dessert into something that you could totally serve at your next dinner party!
Nutella Pots de Crème
Easy Nutella pots de crème.
Ingredients
- 500mls (2 cups) whipping (35%) cream
- 1/2 cup Nutella
- 4 eggs
- chopped hazelnuts for garnish
Instructions
- Pre-heat the oven to 325˚F and boil a kettle full of water.
- Heat the cream and Nutella in a medium pot over medium-high heat. Whisk until the Nutella is melted and the mixture is simmering. Do not boil. Remove from the heat and allow to cool slightly while you whisk the eggs.
- Whisk the eggs in a heat-proof bowl until the mixture thickens slightly.
- Slowly pour the Nutella cream over the eggs, whisking constantly until all the cream is incorporated.
- Carefully pour the liquid into a large jug (this is so it's easier to pour into the jars or ramekins).
- Divide the custard evenly between 4 yoghurt pots or ramekins.
- Place the pots/ramekins in a large baking dish and fill the dish with the boiling water from the kettle until it's about halfway up the sides of the pots/ ramekins. If you like you can cover the tops of the pots/ ramekins with foil - this will prevent a skin forming but it’s not necessary.
- Bake for 35-40 minutes. The pots de crème will be still a little jiggly in the centre.
- Place the pots de crème on a cooling rack (use tongs with rubber tips to pick them up, they are very hot) and allow to come to room temperature before refrigerating 4-6 hours or overnight.
- Serve with chopped hazelnuts.
Happy World Nutella Day! How will you celebrate?
Follow the conversation online – check out @NutellaDay and #WorldNutellaDay on Twitter and get all your Nutella news at the World Nutella Day site.
Just bought a new jar of Nutella, Yay. the little pots look beautiful (got those too) so I will be trying these soon.
Don’t eat the Nutella before you bake with it!
You know me too well
I am a Nutella fiend! These look so delicious. Also, I am so heartbroken I missed out on Nutella Day!
12th edition coming up in 2018!
I loooove pudding cups so that analogy perked me right up! Haha. These look amazing – my husband is a Nutella mega fan so this is going to get bookmarked.
Definitely good to know just how easy these are!
Pots de creme are one of my favourite things to make when I need a last-minute dessert – so easy, and yet they look so fancy. Love how using Nutella for the chocolate factor makes them even easier, because you don’t even have to chop up chocolate. 🙂 Is there such a thing as dangerously easy? Because, if so, these totally qualify!
These absolutely are dangerously easy!