Celebrating Friday – and the weekend before Valentine’s Day – with Nutella Creme Brûlée!
Wow, you guys, I’ve been dying to make this recipe for so long. I love classic creme brûlée, made with real vanilla beans and brûlée to a T. I also love Nutella. What better time to combine the two into the creamiest dessert around? No better time, that’s when!
This Nutella Creme Brûlée feels like a fancy restaurant dessert that you choose to indulge in on a whim and are blown away with every bite. The crack of the “burnt” sugar, the warm crunch contrasted with the cold, creamy Nutella base. It’s simple dessert heaven.
What combination could be better for Valentine’s Day? As much as Valentine’s Day is such a Hallmark holiday, made up and marketed to women, and I kind of have a bone to pick about all of that, deep down I still totally love it. I love celebrating love. I wonder if it’s the first grade teacher in me – the joy of sharing Valentine’s, lots of candy, and happy little giggles. Nowadays, I’m glad I can celebrate with the innocent joy of children during the day, and come home to Nutella Creme Brûlée and a big glass of wine at night. I may or may not eat all 6 servings of these by myself too, because loving love means loving yo’ self and indulging every now and again.
Back to this indulgent restaurant-worthy dessert. It’s ready to impress at any dinner party, easy to make with a few simple instructions, and your guests will think you’ve gone above and beyond, when in reality, Nutella Creme Brûlée doesn’t actually require all that much work.
All you need to do is slowly heat the cream, whisk together eggs, sugar, and Nutella. Temper the cooled cream into the eggs, stir it all together, and pour into ramekins. Placed in a water bath, the ramekins bake for a while, require a little cooling, and then just a torch or broiler to create the hard sugar topping.
The Nutella flavor is just the right amount – yes, I’m generally a smother Nutella on everything ten-fold – but creme brûlée deserves a balanced flavor. One that allows for the creaminess to come through, the subtle sweetness, and the balance of the crunch and cream.
And that crunch… when the spoon first cracks through the brûléed sugar… that’s next level enjoyment right there. When the bites have the balance of warmth from the flame contrasted with the cold Nutella creamy, custard base. HEAVEN.
What’s a better pairing with Nutella/chocolate than strawberries? Nothing. Strawberry garnish comes highly recommended.
A dessert dressed to impress! A subtle tone of Nutella in a creamy custard base with a brûléed sugar top layer. Garnish with strawberries for a delectable dessert!
- 2 cups heavy cream
- 5 egg yolks
- 1/4 cup Nutella, slightly melted
- 1/4 cup sugar plus additional for topping
- Strawberries for garnish (optional)
- Preheat oven to 325°F. Heat cream over medium heat until bubbles begin to surface; remove from heat and cool slightly (5-8 minutes). Microwave Nutella for approximately 15-30 seconds until slightly melty – it doesn’t take long!
- Meanwhile, whisk egg yolks and sugar until light yellow. Add Nutella. Temper in a bit of the cooled cream (~1/3 cup), swirl together, and then pour back into remaining cream. Stir to combine. If needed, and I’d recommend, running mixture through a sieve before placing into ramekins in case any of the egg cooked.
- Fill 4 6-oz. ramekins or 6 4-oz. ramekins. in a baking dish; fill dish with water halfway up the ramekins to create a water bath. Cover with foil and bake for 33-40 minutes, until centers are just set.
- Let cool completely on a cooling rack, approximately 30-45 minutes, then place in the fridge for at least 30 minutes. Sprinkle on about a tablespoon of sugar, evenly spread across the top. Using a culinary torch, heat sugar until it melts and caramelizes. Let cool slightly. Alternatively, place ramekins under broiler for approximately 2 minutes, watching carefully so they don’t burn.
- Serve immediately with strawberries as desired.