Chocolate Hazelnut {Nutella} Pots de Creme

Makes 6 3-oz ramekins (or 3 very generous 6-oz ramekins).


1/2 cup Nutella
1/4 cup condensed milk
2 large eggs
1 large egg white
1/4 cup granulated sugar (if you have a sweet tooth, make it 1/2 cup)
pinch of kosher salt
confectioner's sugar or whipped cream for garnish


Preheat oven to 325°F with rack in the center of the oven. Bring a kettle of water to a boil.

In a small bowl, combine Nutella and condensed milk. Use a hand beater if desired. It will be very thick and pasty.

In a medium bowl, whisk eggs, egg white, sugar and salt. Add the Nutella paste to the mixture and beat until smooth with no lumps. Divide the batter evenly into the ramekins.

Place ramekins into a shallow baking dish in the oven. Pour boiling water into the baking pan, filling halfway. Bake for about 25-30 minutes until the custards are set. Carefully remove from oven and allow to cool. Chill in the refrigerator. Garnish with powdered sugar or whipped cream.

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