This rich and creamy maple hazelnut custard is flavored with maple and vanilla and topped with chopped hazelnuts.
How to make it:
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.
Next, add 1 cup heavy cream to a saucepan and bring it to a simmer. While the cream is heating, add 2 1/2 tablespoons granulated sugar, 1/4 teaspoon vanilla extract, 1/2 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.
Step 4. Set five 2-ounce ramekins into a baking pan, then divide the custard evenly among them.
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.
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.