Ingredients
- 4 large egg yolks
- 1 & 1/2 cup half-and-half
- 2/3 cup Nutella
- 6 oz milk chocolate, finely chopped
Preparation
Step 1
Preheat the oven to 325 degrees. In a small bowl whisk together the egg yolks, set aside. In a sauce pan heat the half-and-half and Nutella over medium-low heat, stirring occasionally, until smooth and the Nutella is melted. Increase the heat to medium-high. When the mixture begins to boil, in a slow stream, pour half of it into the egg yolks , while whisking constantly. Pour the egg mixture back into the sauce pan and reduce the heat to medium-low. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Don't let it boil. Remove the pan from the heat and add the chopped chocolate. Stir until melted and smooth. Then strain the mixture into a heatproof measuring cup.
Arrange four 6-ounce ramekins in a shallow roasting pan. Pour the custard evenly among the ramekins. Place the roasting pan in the oven and pour enough hot water into the pan to come halfway up the sides of the cups. Bake for 20 to 25 minutes until the custard is nearly set, they should still wobble a little in the center. They will set upon cooling. Don't overbake.
Place a wire rack on a shelf in the refrigerator. Place the cups on the rack and chill for 10 minutes. Then cover loosely with plastic wrap. Chill completely, for 4 to 6 hours, before serving.
These can be made one day ahead, stored in the refrigerator.