Jane Soudah’s Nutella Pots de Creme for Your Valentine

Pots de Creme are a rich, baked custard that make a decadent Valentine’s Day dessert.  They can be prepared a day in advance and are sure to impress your love!

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.