This rich and creamy maple hazelnut custard is flavored with maple and vanilla and topped with chopped hazelnuts.
How to make it:
Prepare a water bath:
Step 1. This custard is baked in ramekins that are sitting in a water bath, so you want to start by heating the oven to 325 degrees F. and bringing a kettle filled with water to boil.
Make the custard:
Next, add 1 cup heavy cream to a saucepan and bring it to a simmer. While the cream is heating, add 2 ½ tablespoons granulated sugar, ¼ teaspoon vanilla extract, ½ teaspoon maple flavoring and 3 egg yolks to a bowl.
Step 2. Whisk the mix until it is nice and creamy.
Step 3. Very slowly pour the hot cream into the egg mix, whisking continuously.
Fill the ramekins:
Step 4. Set five 2-ounce ramekins into a baking pan, then divide the custard evenly among them.
Bake the custard:
Pour hot water into the baking pan, about half-way up the outside of the ramekins. Carefully transfer the baking pan into the oven and bake until the custard is set and no longer jiggly (25 to 35 minutes).*
*RECIPE NOTE: The required bake time can vary a lot depending on a number of different factors, such as altitude, accuracy of oven temperature and shape of the ramekins. I recommend you start checking the custard for doneness after 25 minutes.
Chill the custard:
Take the ramekins out of the hot water bath, let the custard cool completely, then cover and refrigerate for at least one hour.
How to serve it:
Sprinkle chopped hazelnuts on the custard and serve cold.
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Maple Hazelnut Custard
- 1 cup heavy cream
- 2 ½ tablespoons granulated sugar
- ¼ teaspoon vanilla extract
- ½ teaspoon maple flavoring
- 3 egg yolks
- 10 hazelnuts, chopped
- Heat the oven to 325 degrees F.
- Bring a kettle with water to boil (for a water bath).
- Bring the cream to a simmer.
- Whisk sugar, vanilla, maple and egg yolks until combined and lighter in color and texture than when you started.
- Slowly add the cream to the egg mix while whisking continuously.
- Place five 2-ounce ramekins into a baking pan.
- Divide the custard among the ramekins.
- Fill the baking pan with boiling water, about half-way up the outside of the ramekins.
- Bake the custard until set (25 to 35 minutes).*
- Take the ramekins out of the hot water, let them cool completely, then cover and refrigerate for at least one hour.
- Serve with chopped hazelnut sprinkled over the surface.