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Easy
Published 1989
If you use the large filberts, skip the garnish of toasted nuts or the custard will be too strong.
Pour the cream into the blender container and add the nuts. Liquefy completely. Let stand at least 6 hours to allow the taste of the nut oil to permeate the cream.
Break the egg yolks into a sauté pan and reheat the hazelnut cream with the honey. Very gradually dilute the yolks with the cream mixture; add the salt. Cook over medium-high heat until the custard coats the spatula or wooden