Nutella Pots de Creme

I have a love-hate relationship with Nutella...I love it so much, that I hate to have it in the house.  Once the jar is opened...In two days it's gone.  So it's just too dangerous to keep around.

So the other night at 11 PM, when I decided to make these little pots of deliciousness...of course we had no Nutella, so off to Walmart I go to grab a jar of Nutella.  If you have ever been to Walmart late at night...you know this was a bad idea...one cashier and 40 minutes of standing in the checkout line.  Then add another hour for making these...I didn't get in the bed until about 1:30...

But these little pots are proof that my best baking happens at midnight...and I got to sample one for breakfast...haven't you all seen that commercial that says Nutella is part of a healthy breakfast...



Nutella Pots de Creme

adapted from Baking Unplugged by Nicole Rees

4 large egg yolks

1 & 1/2 cup half-and-half

2/3 cup Nutella

6 oz milk chocolate, finely chopped

Preheat the oven to 325 degrees.  In a small bowl whisk together the egg yolks, set aside.  In a sauce pan heat the half-and-half and Nutella over medium-low heat, stirring occasionally, until smooth and the Nutella is melted.  Increase the heat to medium-high.  When the mixture begins to boil, in a slow stream, pour half of it into the egg yolks , while whisking constantly.  Pour the egg mixture back into the sauce pan and reduce the heat to medium-low.  Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.  Don't let it boil.  Remove the pan from the heat and add the chopped chocolate.  Stir until melted and smooth.  Then strain the mixture into a heatproof measuring cup.

Arrange four 6-ounce ramekins in a shallow roasting pan.  Pour the custard evenly among the ramekins.  Place the roasting pan in the oven and pour enough hot water into the pan to come halfway up the sides of the cups.  Bake for 20 to 25 minutes until the custard is nearly set, they should still wobble a little in the center.  They will set upon cooling.  Don't overbake.

Place a wire rack on a shelf in the refrigerator.  Place the cups on the rack and chill for 10 minutes.  Then cover loosely with plastic wrap.  Chill completely, for 4 to 6 hours, before serving.

These can be made one day ahead, stored in the refrigerator.



So are there any other midnight bakers out there?  I know I'm not the only one.