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I love custard in all its shapes and forms, whether it’s thick and creamy or light and eggy. This here is a rich and creamy version. It’s flavored with maple and vanilla and topped with chopped hazelnuts for some crunch. I love it and, yes, I ate all three of these little guys in one sitting.
More delicious fall dessert recipes:
- Bruleed Chai-Spiced Pots de Creme
- Hazelnut Pumpkin Spice Trifles
- Maple Mascarpone Cream
- Maple Pecan Bread Pudding
- Pumpkin Spice 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
- pinch of salt
- 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, salt, 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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