Nutella Pots de Creme
½ cup whole milk
½ cup heavy cream
½ cup Nutella
Pinch of kosher salt
4 egg yolks
Unsweetened whipped cream
Preheat oven to 350℉. Arrange four 4-ounce mason jars or ramekins in a 8 x 8 x 3-inch baking pan.
In a medium saucepan combine the milk, cream, nutella and salts. Slowly heat over medium-heat, whisking constantly, until the nutella has melted into the milk and cream, about 3 – 5 minutes. Take care not to scorch the Nutella.
In a medium bowl, whisk the egg yolks. Add the warm cream mixture in a slow stream to the egg yolks, whisking constantly. Strain the custard through a fine-mesh sieve into a clean bowl or liquid measuring cup. Divide the custard between the jars, filling each ¾-full.
Carefully pour enough hot water into the baking pan to come halfway up the sides of the jars. Cover the pan with foil. Bake for 20 – 25 minutes until the edges of the custard are set, but the center has a slight jiggle when the dish is lightly shaken.
Remove the dishes from the water bath and let them cool completely to room temperature. Refrigerate at least 2 hours. Just before serving, top each pot de creme with a dollop of whipped cream.
