Chocolate Hazelnut Puddings With Crème Anglaise

Name: Chocolate Hazelnut Puddings With Crème Anglaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz dark chocolate (70%), chopped; 16 tbsp unsalted butter, chopped; 4 None large eggs; 3 None large egg yolks; 1 cup brown sugar; 1/2 cup all-purpose flour, sifted; 1 1/4 cups ground hazelnuts; None None Creme Anglaise; 1 cup milk; 1/2 cup heavy cream; 6 None large egg yolks; 1/3 cup granulated sugar; 1 tsp vanilla extract; 2 tsp Dutch-processed cocoa powder, to dust

Servings: persons

7 oz dark chocolate (70%), chopped
16 tbsp unsalted butter, chopped
4 None large eggs
3 None large egg yolks
1 cup brown sugar
1/2 cup all-purpose flour, sifted
1 1/4 cups ground hazelnuts
None None Creme Anglaise
1 cup milk
1/2 cup heavy cream
6 None large egg yolks
1/3 cup granulated sugar
1 tsp vanilla extract
2 tsp Dutch-processed cocoa powder, to dust

1
Preheat oven to 350u00b0F. Grease 8 (8 oz) metal dariole molds.
2
Combine chocolate and butter in a medium heatproof bowl over a medium saucepan of gently simmering water (don't let water touch base of bowl). Stir until melted and smooth then remove from heat.
3
Beat eggs, egg yolks and sugar in a medium bowl until thick and pale. Fold in flour and ground hazelnuts until just combined. Distribute between molds. Arrange on a baking tray. Bake for 25 mins, or until a skewer inserted in the center comes out with moist crumbs attached.
4
Meanwhile, to make the creme anglaise, bring milk and cream almost to a boil in a small saucepan then remove from heat. Whisk egg yolks, sugar and vanilla in a medium bowl until smooth. Gradually whisk hot milk into egg yolk mixture. Return mixture to pan and stir over medium-low heat until thickened and coats the back of a spoon. Do not boil.
5
Carefully run a knife around edge of molds then invert warm puddings onto serving plates. Dust with cocoa powder and drizzle with warm creme anglaise.

1615

kcal

Calories

106

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 7 oz dark chocolate (70%), chopped, 16 tbsp unsalted butter, chopped, 4 None large eggs, 3 None large egg yolks, and more.

Yes, Chocolate Hazelnut Puddings With Crème Anglaise falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!