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Hazelnut Chocolate Custards

Hazelnut Chocolate Custards
Makes:
5
Prep Time:
15
minutes
Total Time:
108
minutes
Low SodiumVegetarian
based on
4 reviews
Chocolate and hazelnut flavors combine in these elegant custards to create the perfect ending to an elegant meal. They can even be made ahead of time which is a great time-saver.

In this recipe:



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Ingredients:

  • 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 2/3 cup Hazelnut Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 2/3 cup heavy whipping cream
  • 3 large egg yolks

Directions:

PREHEAT oven to 300° F.

PLACE morsels, Coffee-mate and cream in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until morsels are melted and mixture is completely smooth. Remove from heat.

WHISK egg yolks in small mixer bowl until thoroughly mixed. Whisk about 1 tablespoon chocolate mixture into egg mixture. Continue to gradually add chocolate mixture until combined. Pour evenly into five 4-ounce ramekins or custard cups. Place ramekins in 13 x 9-inch baking dish. Pour hot water into baking dish to 1/2-inch depth (about halfway up sides of ramekins).

BAKE for 30 minutes or until custards are set around edges and centers still move. Cool ramekins in dish until cool enough to handle. Remove ramekins from water; refrigerate to cool completely. Once cool, cover with plastic wrap. Custards can be made up to 2 days in advance.

NOTE: If using shallow ramekins, reduce baking time by 5 minutes.


Reviews:

Review This Recipe
  •  Star(s)

    Ok

    Maggie Shaughnessy from Irons, MI

    I liked it, but don't like hazelnuts

  •  Star(s)

    Good, but strong

    Maggie Shaughnessy from Northern Michigan

    I'm not a fan of hazelnuts, but I made it without them. I also made a milk chocolate mousse topping to lighten it up. Once I did that, the family really enjoyed it.

  •  Star(s)

    Bisquick Impossible Pie Recipe...

    Jackie Nobles from Grenada, MS

    Hey... use the basic bisquick impossible pie recipe with the different flavored coffeemate creamers. This is a great idea and it makes for very delicious desserts.

  •  Star(s)

    Brulee' Bravo

    Jinxie from Stevens PointWI

    I have used Coffeemate creamers in my creme brulee' for several years - GR8 flavors and excellent taste! Also I use egg substitute to reduce cholesteral intake. Works!

Nutrition Facts

Serving Size: 1/5 of recipe

Servings Per Recipe:

  • Calories: 380
  • Calories from Fat: 240
  • Total Fat: 27g (42% of DV)
  • Saturated Fat: 14g (71% of DV)
  • Cholesterol: 165mg (55% of DV)
  • Sodium: 80mg (3% of DV)
  • Carbohydrates: 33g (11% of DV)
  • Dietary Fiber: 2g (10% of DV)
  • Sugars: 31g
  • Protein: 5g
  • Vitamin A: 10% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Hazelnut Chocolate Custards

Ingredients

  • 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 2/3 cup Hazelnut Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 2/3 cup heavy whipping cream
  • 3 large egg yolks

 

Directions

PREHEAT oven to 300° F.

PLACE morsels, Coffee-mate and cream in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until morsels are melted and mixture is completely smooth. Remove from heat.

WHISK egg yolks in small mixer bowl until thoroughly mixed. Whisk about 1 tablespoon chocolate mixture into egg mixture. Continue to gradually add chocolate mixture until combined. Pour evenly into five 4-ounce ramekins or custard cups. Place ramekins in 13 x 9-inch baking dish. Pour hot water into baking dish to 1/2-inch depth (about halfway up sides of ramekins).

BAKE for 30 minutes or until custards are set around edges and centers still move. Cool ramekins in dish until cool enough to handle. Remove ramekins from water; refrigerate to cool completely. Once cool, cover with plastic wrap. Custards can be made up to 2 days in advance.

NOTE: If using shallow ramekins, reduce baking time by 5 minutes.

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