Happy “World Nutella Day″ ! Yup, it’s a thing! 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 16th iteration of this auspicious day and my 13th 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 in 2016, I made Nutella éclairs, in 2017 I made Nutella pots de crème, in 2018 I made Chocolate -Hazelnut Financiers, in 2019, I made Nutella Twists and Palmiers, in 2020 I made Chocolate Hazelnut Bliss Bites and last year I made a Nutella Hot Chocolate.
This year, I’ve gone somewhere between super simple and French – with a no-bake version of the “pot de crème” that tastes like you spent way longer making it than you actually did. Beware – if you are the type of person who eats Nutella straight from the jar (I mean, who isn’t?), these are a bit addictive. I had to ration these – Neil and I ate half a pot at a time to make them last longer!
Speaking of eating Nutella straight from the jar – I wonder who else grew up in a household where SOMEONE (hello mum) used to eat the Nutella from the inside out – from the outside, the jar looked full but when you opened it, it was hollow on the inside. Clever (and so heartbreaking for the person going for a spoon of Nutella!).
If Nutella from the jar is too rich for your tastes, these pots de crème are perfect for you! Easy to make and keep well for a few days in the fridge. Make a batch on the weekend and enjoy them through the week. They are perfect for after-school snacks or dessert. If they last longer than a day or so!
- 1 1/2 cups (375mL) milk
- 3 large egg yolks
- 3/4 cup(225g) Nutella
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, room temperature
- Heat the milk until it’s just about boiling in a medium pot (you can also do this in a microwave as well, just make sure to heat it in increments of 30 seconds so it doesn’t boil over!).
- Put the Nutella in a medium bowl then pour the hot milk over the top. Use a wire whisk to gently whisk until the Nutella is completely incorporated.
In the meantime, whisk the egg yolks and cornstarch together in a medium pot. Do your best to get rid of any lumps.
- Pour a couple of tablespoons of the hot Nutella milk into the egg yolk mixture and whisk until smooth.
- Slowly pour in the rest of the hot Nutella milk, whisking constantly, then place the pan over medium-high heat.
- Cook the custard, continuing to whisk until the mixture starts to thicken slightly and produce slow large bubbles (around 4 – 6 minutes - it should look smooth and shiny and look like pouring custard) then quickly remove from the heat. If your mixture is a little lumpy, you can transfer the mixture to a clean bowl through a metal sieve. As you push the mixture through, it will remove the lumps.
- Whisk in the vanilla, then the butter, until completely incorporated and the mixture is smooth and shiny.
- Transfer the mixture to 4 small (approx. 120mls or 1/2 cup) serving dishes, cover the dishes with plastic wrap and allow to come to room temperature before refrigerating for at least 2 hours. You might need to whisk the pudding slightly before you eat it as it can sometimes thicken more than you expect in the fridge.
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What about you – how will you celebrate World Nutella Day?
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