Emily Luchetti

Hazelnut Crème Caramel

Preparation info
  • Serves

    8

    • Difficulty

      Medium

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By Emily Luchetti

Published 1993

  • About

A new flavor for a classic dessert. To skin hazelnuts rub them in a clean towel while they are still warm from being toasted.

Ingredients

Custard

  • 6 large egg yolks
  • 2 large eggs
  • 1 cup sugar

Method

To make the custard base

Preheat the oven to 300 degrees.

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. Ad