A new flavor for a classic dessert. To skin hazelnuts rub them in a clean towel while they are still warm from being toasted.
Eight 6-ounce ovenproof ramekins
Put the egg yolks, eggs, sugar, and salt in a stainless steel bowl and whisk them together until smooth. Set aside.
Pour the cream and milk into a heavy-bottomed saucepot. Add the hazelnuts and scald the mixture. Turn off the heat, cover the pot, and let the hazelnuts steep in the milk for 15 minutes. Bring the hazelnut milk to a boil and slowly whisk it into the egg mixture. Cool the custard base to room temperature and strain.
While the custard base is cooling, place the sugar and
Pour the hazelnut custard base into the caramel-lined ramekins.
Put the ramekins in an ovenproof pan and put it in the oven. Fill the pan one-third to one-half full of hot water. (It is easier to fill the pan with water when it is already in the oven.) Cover the pan with aluminum foil and
Refrigerate the custards, several hours to overnight.
To serve, carefully run a small knife around the inside edge of each ramekin and unmold onto a plate.
© 1993 Emily Luchetti. All rights reserved.