I’m a hazelnut-aholic. I enjoy flavored Hazelnut coffee, I add Coffee-Mate’s Hazelnut Flavored Creamer to my regular coffee. And if I ever found myself “in a bind” (my excuse to use it) and out of milk, I’d add it to pancake mix (soooo good!).
Hazelnut Chocolate Custards
- 3/4 cup NESTLÉ TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 2/3 cup Coffee-mate Hazelnut Flavor
- 2/3 cup heavy whipping cream
- 3 large eggs
–PREHEAT oven to 300 degrees F.
–PLACE morsels, Coffee-mate and cream in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until morsels are melted and mixture is completely smooth. Remove from heat.
–WHISK egg yolks in small mixer bowl until thoroughly mixed. Whisk about 1 tablespoon chocolate mixture into egg mixture. Continue to gradually add chocolate mixture until combined. Pour evenly into five 4-ounce custard cups. Place in 12 x 9-inch baking dish. Pour hot water into baking dish to 1/2-inch depth (about halfway).
–BAKE for 30 minutes or until custards are set around edges and centers still move. Remove custard cups from water; refrigerate to cool completely. Once cool, cover with plastic wrap. Custards can be made up to 2 days in advance.
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