HAZELNUT CUSTARD
I recently prepared a beautiful hazelnut cake from a great Italian Cookbook I own. I adored the cake and was reminded how distinctive and delicious hazelnuts can be. I have read other recipes that call for a nut infused cream, particularly ice creams. I have always loved custard as a very satisfying dessert....so.....I came up with this recipe. Custards are a very simple dish that do require that you prepare them in a water bath. Do not skip that part....it is crucial to success. Serve this pudding at your next dinner party. It is a perfect ending.
Provided by Garrison Wayne @TheOrganizedChef
Categories Puddings
Number Of Ingredients 8
Steps:
- Chop roasted hazelnuts in a mini processor until a coarse grind is achieved.
- Place ground nuts in a saucepan with salt, cream, milk, and honey. Stir well. Bring to a boil over medium/low heat stirring occasionally. Remove from heat and let steep for 20 minutes.
- Preheat oven to 350 degrees. Place a kettle of water on the stove to come to a boil.
- Prepare an oblong baker for a water bath by lining the bottom with a white or natural colored tea towel. Place 6 (4 oz) ramekins on top of the towel.
- Whisk the eggs and yolk with the sugar until smooth. Do not overbeat.
- Strain the nuts from the cream trough a fine mesh strainer, adding them to the beaten eggs. Discard the nuts.
- Pour/distribute the custard in to the ramekins. Place the oblong pan with the ramekins in the pre-heated oven. Pour boiling water from the kettle to come half way up the ramekins. Close oven door and bake for around 40 minutes. Custard will test with a sharp knife that will come out clean.
- Cool ramekins a few minutes on counter and then carefully remove them from the water bath with a slotted spatula to rest on a clean, dry tea towel until thoroughly cooled.
- Store covered in the fridge. Serve cold with whipped cream and fresh blueberries, blackberries, or huckleberries.
HAZELNUT PASTRY DOUGH
Hazelnuts give this dough a nice texture and a nutty flavor. You'll have one portion of dough left over after making the cauliflower tart; it's great for apple or pumpkin pie (just shape it into a disk instead of a rectangle).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h15m
Yield Makes 2 rectangles (enough for two 4-by-13-inch tarts)
Number Of Ingredients 5
Steps:
- Pulse flour, hazelnuts, and 1/4 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture, and pulse until it just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
- Divide dough in half, and shape each half into a rectangle. Wrap in plastic wrap. Refrigerate until firm, about 1 hour. Let stand for 10 minutes before rolling.
PEAR AND HAZELNUT FRANGIPANE TART
A simple and nutty fall dessert.
Categories Gourmet Dessert Bake Tart Fall Pear Hazelnut Fruit Nut Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
- Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
- Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.
HAZELNUT POTS DE CREME
White chocolate and toasted ground hazelnuts make a heavenly combination in this rich, silky custard. Guests are sure to rave about the elegant individual treats served in ramekins. -Elise Lalor, Issaquah, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a small saucepan, heat cream, hazelnuts and chocolate until bubbles form around sides of pan and chocolate is melted, stirring occasionally., In a small bowl, whisk egg yolks and sugar. Remove cream mixture from heat; stir a small amount of hot cream mixture into egg mixture. Return all to the pan, stirring constantly. Stir in liqueur if desired. Strain, discarding hazelnuts., Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate at least 2 hours. Garnish servings with chocolate curls.
Nutrition Facts : Calories 555 calories, Fat 48g fat (24g saturated fat), Cholesterol 318mg cholesterol, Sodium 58mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 1g fiber), Protein 7g protein.
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- For hazelnut custard, bring milk, cream and hazelnuts to the simmer in a saucepan over medium-high heat. Set aside to cool (1 hour), then refrigerate until chilled and infused (4 hours or overnight). Strain hazelnut milk into a clean saucepan and bring to the simmer over medium-high heat. (Discard hazelnuts, or dry them in a low oven and reserve for another use.) Meanwhile, whisk sugar and yolks in a bowl until pale, then add flours and vanilla seeds, and whisk to combine. Gradually pour hot milk mixture into yolk mixture while whisking, then return to pan and whisk over medium-high heat, ensuring you reach the corners of the pan, until thick and bubbling (5-7 minutes). Set aside to cool briefly (5-7 minutes), then whisk in butter and set aside.
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