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.
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!
- 500mls (2 cups) whipping (35%) cream
- 1/2 cup Nutella
- 4 eggs
- chopped hazelnuts for garnish
- 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.