Roasted Hazelnut Creme Brûlée

                                                  

Roasted Hazelnut Crème Brulée

This recipe is finished with a classic bronzed sugar topping. Crack it open joyfully at the table to reveal the luxurious custard below. Combining the chocolate spread with warmed cream adds a caramelized sugar and toasted hazelnut flavor. 

* Create the topping with an Air Fryer. Set the temp at 400*F with a careful eye.

Ingredients:
1 1/4 cup double cream

3/4 cup whole milk
5 medium free range egg yolks
1/4 cup caster sugar, plus 2 tbsp for topping
1/3 cup Nutella Spread

Directions:

Preheat the oven to 300*F. Heat the cream and milk together in a saucepan until almost boiling. Remove from the heat and set aside for 10 minutes. 

Meanwhile, whisk the egg yolks and 1/4 cup sugar together, then mix in the Nutella spread until combined. Gradually whisk in the cream and milk mixture, then pour into 3 oz small ramekins. 

Place the ramekins into a roasting tin and pour enough cold water into the tray to come two-thirds of the way up their sides. Carefully put the roasting tin in the oven and cook for 30-40 minutes, or until just set with a little wobble, then leave in the turned-off oven with the door ajar to cool for 2 hours and set.

Preheat the broiler to high. Put the ramekins onto a baking tray, then sprinkle 1 tsp caster sugar in an even layer over each brulée. Broil – or use a blowtorch – until the sugar melts and caramelized to a golden brown colour, 2-4 minutes. Leave to cool until the sugar has set, then serve immediately.  Or use your Air Fryer at 400*F. with a watchful eye.