TOASTED HAZELNUT CHOCOLATE CUSTARD Recipe

How to make it

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• Preheat oven to 350.
• Spread hazelnuts on a baking sheet and toast 7 minutes.
• While still warm transfer to a kitchen towel and rub vigorously to remove skins.
• Reserve 8 whole hazelnuts for garnish.
• Transfer the remaining nuts to a food processor and process until very finely ground.
• In a saucepan over medium heat warm cream and milk until bubbles appear along the pan edges.
• Stir in nuts and simmer for 3 minutes.
• Cover and set aside to steep for 1 hour.
• Line a sieve with a double thickness of dampened cheesecloth and place over a heatproof bowl.
• Pour the cream mixture through the sieve pressing on the solids with the back of a spoon to extract as much hazelnut flavor as possible then squeeze the cheesecloth with your hands to extract any additional liquid.
• Add the sugar to the bowl and stir well.
• Set over very hot water in a saucepan over medium heat.
• Add the chocolate and heat stirring, until the chocolate melts.
• In another bowl whisk the egg yolks until blended.
• Add about 1/2 cup of the hot chocolate cream whisking constantly then whisk the yolks into the chocolate cream.
• Place the bowl over the hot water in the saucepan and cook stirring often just until thick enough to coat the back of a spoon.
• Remove from heat.
• Stir in vanilla and pour through a fine-mesh sieve into a pitcher.
• Pour into eight 1/2-cup ramekins.
• Let cool to room temperature or refrigerate until chilled.
• Garnish each custard with chocolate shavings and a whole hazelnut.
• Serve at room temperature or chilled.