Toasted Hazelnut Chocolate Custard |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Silas Estate in Duncanville, Texas in 1982. Ingredients:
2 cups hazelnuts |
3 cups heavy cream |
1 cup milk |
1/3 cup granulated sugar |
5 ounces bittersweet or semisweet chocolate chopped |
6 egg yolks |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350.
2. Spread hazelnuts on a baking sheet and toast 7 minutes.
3. While still warm transfer to a kitchen towel and rub vigorously to remove skins.
4. Reserve 8 whole hazelnuts for garnish.
5. Transfer the remaining nuts to a food processor and process until very finely ground.
6. In a saucepan over medium heat warm cream and milk until bubbles appear along the pan edges.
7. Stir in nuts and simmer for 3 minutes.
8. Cover and set aside to steep for 1 hour.
9. Line a sieve with a double thickness of dampened cheesecloth and place over a heatproof bowl.
10. Pour the cream mixture through the sieve pressing on the solids with the back of a spoon to extract as much hazelnut flavor as possible then squeeze the cheesecloth with your hands to extract any additional liquid.
11. Add the sugar to the bowl and stir well.
12. Set over very hot water in a saucepan over medium heat.
13. Add the chocolate and heat stirring, until the chocolate melts.
14. In another bowl whisk the egg yolks until blended.
15. Add about 1/2 cup of the hot chocolate cream whisking constantly then whisk the yolks into the chocolate cream.
16. Place the bowl over the hot water in the saucepan and cook stirring often just until thick enough to coat the back of a spoon.
17. Remove from heat.
18. Stir in vanilla and pour through a fine-mesh sieve into a pitcher.
19. Pour into eight 1/2-cup ramekins.
20. Let cool to room temperature or refrigerate until chilled.
21. Garnish each custard with chocolate shavings and a whole hazelnut.
22. Serve at room temperature or chilled.
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