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1
Spoon the chocolate-hazelnut spread into your blender.
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2
Add the chopped chocolate.
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3
Set your ramekins/cocottes/teacups/glasses on a baking sheet.
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4
In a medium saucepan, whisk together the milk, heavy cream, sugar, salt and egg yolks over medium heat.
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5
Cook, stirring constantly, 8 to 10 minutes; I like to use a flat-bottomed wooden spatula so that I can make sure the eggs aren't catching on the bottom and cooking.
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6
Cook until the custard thickens, resembling something like very thick paint.
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7
It should register between 175 and 180 degrees F on an instant-read thermometer.
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8
Another test: the custard should coat the back of the spatula, and when you draw a line across the back of the spatula with your (clean!)
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9
finger, the line should hold and maintain its edges without running.
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10
Remove from the heat immediately.
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11
Now, pour the warm custard through a strainer into the blender.
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12
Let it sit 5 minutes to melt the chocolate.
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13
Add the Sriracha, espresso powder if using and vanilla extract.
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14
Then, put the lid on the blender, hold down with a thick kitchen towel, and blend on low, then high, until smooth and combined, scraping down the sides if necessary.
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15
Taste for seasoning.
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16
Pour the custard into your containers, tapping them against the rim of the baking sheet to remove air bubbles.
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17
Pop them in the fridge and chill until the custards are set, 2 to 3 hours.
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18
Top with whipped cream or creme fraiche, some grated chocolate and minced hazelnuts.
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19
A little sea salt would be nice too.
