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This rich and creamy maple hazelnut custard is flavored with maple and vanilla extract and topped with chopped hazelnuts.
This post was originally published on Oct. 31, 2014.
How to make maple hazelnut custard:
This custard is baked in ramekins that are sitting in a water bath, so the first thing you need to do is heat the oven to 325 degrees F. and bring a kettle filled with water to a boil.
While that’s going, add 1 cup heavy cream to a saucepan and bring it to a simmer. While the cream is heating, whisk 2.5 tablespoons granulated sugar along with 1/4 teaspoon vanilla extract, 1/2 teaspoon maple extract and 3 egg yolks in a bowl until the mix is nice and creamy.
Slowly pour the hot cream to the egg mix while whisking continuously. With that your custard is done.
Next you 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 (35 to 45 minutes). Let the custard cool completely, then cover and refrigerate for at least one hour. Right before serving, sprinkle chopped hazelnuts on the surface.
More delicious fall dessert recipes:
- Bruleed Chai-Spiced Pots de Creme
- Maple Mascarpone Cream
- Maple Pecan Bread Pudding
- Pumpkin Spice Chocolate Ganache
- Pumpkin Spice Hazelnut Cookies
- S’mores Mousse Tart with Crystallized Ginger Meringue
- Pumpkin Spice Hazelnut Churros
- Spiced Eggnog
- Spiced Irish Coffee
- Stovetop Apple Crisp
Maple Hazelnut Custard
- 1 cup heavy cream
- 2.5 tablespoons sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 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 (35 to 45 minutes).
- Let cool, cover and refrigerate for at least one hour.
- Serve with chopped hazelnut sprinkled over the surface.
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