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Hazelnut Burnt Cream

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Yield: 8 inch shallow round pan

Ingredients:

1/2 c heavy cream
1/3 c milk
8 t hazelnut paste (ground 1/2 c hazelnuts + 1 T corn oil)
2 T sugar
3 pcs egg yolks

Procedure:
  • Warm up the heavy cream and milk.
  • Add the hazelnut paste.
  • In another bowl, whisk the sugar and yolks until smooth. Then add it into the warm cream mixture.
  • Strain the mixture into a baking dish.
  • Bake in a preheated 210 F oven for 30 minutes or until set like a creme brulee.
**Recipe adapted from Le Cordon Bleu Dessert Techniques

Bon app├ętit,
Charlotte

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