Nutella Crème Brûlée

February 10, 2017

Nutella Crème Brûlée

I’ve said it before and I’ll say it again. I love chocolate!! And I’ll be honest, the first time I heard about crème brûlée, I didn’t think it sounded very appetizing. I’m such a chocolate person that I don’t want anything to do with a dessert that’s vanilla and creamy. But...when you add nutella to it, that changes things completely! I’ve never made crème brûlée before and I was honestly scared to try because the name sounds so fancy and intimidating. Much to my surprise, I thought it was pretty easy afterwards. And not to brag or anything, but it is soooo delicious! Let me show you how it’s done ;)

The ingredients list is pretty simple:

~2 tbsp + 2 tsp sugar

~⅓ cup milk (room temperature)

~½ cup whipping cream (room temperature)

~3 egg yolks

~Nutella

In a small mixing bowl, combine all the sugar and the egg yolks. Whisk them together until it’s combined. A hand whisk is perfectly fine for this and don’t worry about making it smooth or fluffy, just mix until the egg yolks and sugar are combined together.

Then you can add in the milk and the whipping cream and whisk that together. I don’t typically keep vanilla beans in the house and I didn’t feel like buying any special just for this recipe (I mean, who really ever does that anyway?). So I just added in a tiny, tiny splash of vanilla extract and whisked that in as well.

I set the oven at 225°and started preparing the dishes. I placed four ramekins on a cookie sheet and spread about one tablespoon of Nutella on the bottom of each. Then I, carefully and slowly, poured the mixture into the ramekins on top of the Nutella. My ramekins are small and shallow, so this recipe filled up all four. Once you’ve finished filling the dishes, place them in the oven to bake for one hour. Keep them on the cookie sheet in case of any spilling.

After they’re done baking, leave them out to set on the counter to cool. When they’ve cooled down, place them in the fridge to chill for at least 12 hours. I didn’t place anything on top of mine to protect them in the fridge and they were fine, but that’s up to you and how long you plan on keeping them in there before serving.

When you’re ready to serve, I like to take them out for just about 5 minutes so they’re not as cold. Sprinkle each of them with a little bit of sugar and carefully go over it with a kitchen torch to lightly brown the sugar. This is technically supposed to have turbinado sugar, which has slightly bigger crystals but I just used whatever white sugar I had on hand. That’s another one of those things I didn’t feel like going out of my way to purchase. #lazy

I love this recipe! It sounds super fancy and difficult to make, but it actually requires very minimal ingredients and effort. The hardest part is waiting the 12 hours for it to set in the fridge. And once you know how delicious it is, the wait becomes even more difficult! If you try this recipe yourself, tag me on social media or come back and leave me a comment. I’d love to know how it works out for you! Hope you have a wonderful weekend!!