Tuesday, July 10, 2018
Ingredients
Nutella Pudding:
- 2 and ½ cups whole milk
- ½ cup heavy whipping cream
- 1 and ¼ cup Nutella
- ⅔ cup granulated sugar
- 4 Tbsp cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 3 tablespoons unsalted butter, cut into pieces
Optional Garnishes:
- Whipped cream (I used cool whip)
- Chopped hazelnuts
Instructions
For the Nutella Pudding;
- In a medium saucepan, combine the whole milk, heavy cream and Nutella. Heat over medium heat, stirring constantly until the Nutella has melted and mixture is simmering. Set aside.
- Sift sugar, cornstarch and salt into a large bowl and whisk together. Add egg yolks and whisk until combined and smooth.
- Pour ⅓ of the Nutella/milk mixture into the egg mixture while whisking to temper the eggs.
- Slowly pour the remaining Nutella/milk mixture into the egg mixture while whisking constantly until combined.
- Pour mixture back into saucepan and place saucepan back on the stove. Heat on medium heat and cook, stirring constantly until the mixture is thickened and begins to boil, 8-10 minutes. Mixture should coat the back of a spoon. Allow to boil for an additional 30 seconds.
- Remove from heat and add butter. Whisk until melted and smooth. Strain pudding through a fine mesh sieve into a bowl.
- Divide pudding into individual serving cups and cover each with plastic wrap, placing the plastic directly on top of the pudding so it doesn't form a skin while cooling. Chill in the refrigerator for 2 hours or overnight.
- Garnish with whipped cream and chopped hazelnuts. Enjoy!
https://www.queensleeappetit.com/homemade-nutella-pudding/
