A&M's Testing Notes:
Expand CollapseArathi's Notes:
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1 1/2 cup
whole hazelnuts
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2 cups
whole milk
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1 cup
half and half
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1
vanilla bean
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6
extra-large egg yolks
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3 tablespoons
cornstarch, sifted
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1/2 cup
sugar
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1
large pinch salt
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4
oz bittersweet chocolate, coarsely chopped
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3 tablespoons
butter
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Heat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet and toast for 10 minutes. Let cool. When cool, put in a clean towel and rub vigorously to remove skins (you can also just use your fingers). It's okay if some skin is left on -- you're going to strain later.
Ask the hotline about this step!Chop the cooled hazelnuts to a coarse crumb in a food processor.
Ask the hotline about this step!Make the hazelnut-infused cream: Put the milk and half and half in a heavy-bottomed saucepan. Split the vanilla bean lengthwise, scrape out the seeds and add both the bean and seeds to the milk. Add the hazelnuts and heat to scalding over medium-low heat. Remove from the heat and set aside to infuse for 20 minutes.
Ask the hotline about this step!In the meantime, whisk the egg yolks, cornstarch, sugar and salt together in a large bowl until thick and pale yellow.
Ask the hotline about this step!In a small saucepan, melt the chocolate and butter over low heat, stirring until smooth. Set aside to cool.
Ask the hotline about this step!Strain the milk-hazelnut mixture into the egg yolk mixture, half a cup at a time, whisking after each addition until you've added about a cup and a half. Then strain and whisk in the rest of the milk. Return to the saucepan over medium heat and cook, whisking constantly, until the custard is thick and starts to bubble, about 3 minutes.
Ask the hotline about this step!Strain the thickened custard into a clean bowl. Stir in the melted chocolate-butter mixture.
Ask the hotline about this step!Optional, but highly recommended: Scrape the entire pudding into a blender or food processor and process for about 30 seconds, until silky-smooth. I learned this from Dorie Greenspan's pudding recipes, and it really gives the pudding a wonderful lightness.
Ask the hotline about this step!Spoon the pudding into small ramekins or dessert cups, cover with plastic wrap and chill, overnight if possible. DO NOT eat it unchilled -- right after you make it the flavors will not have blended and will taste a little off.
Ask the hotline about this step!This is the second time in a month I am making this! It is absolutely heavenly. If you don't want to waste those delicious cream-cooked nuts, chop them up with graham crakers in the food processor, press into a square baking dish and bake at 350 for about 15 minutes. When the crust is cool, pour the pudding over and top with whip cream!!! Nutella Pudding Pie!
Oh wow! I'm so glad you liked it! The chopped but crust is an AWESOME idea! I will definitely try that out the next time I make this. Thanks!
Arathi - I just made a batch of Nutella Pudding and I'm lucky it made it to the fridge. If it tastes this good warm (when the flavors are off), I'm in real trouble tomorrow! Can't wait to dig in. Thanks for submitting this recipe.
Oooh! I'm so glad you liked it, and excited that you tried it out. Let me know how it tastes cold - it's just my preference to eat it cold because I feel it tastes more Nutella-y that way. Let me know what you think, and thanks so much for letting me know!
Hi Arathi, I can't reply to your reply, but just wanted you to know that it. was. incredible. I'll have to sample it again and often to determine the ideal serving temperature, but I don't think there's a wrong one. :)
Nutella. Pudding. Um, there's really nothing more to say then that. Congrats on being a finalist!
I made this and the flavor was amazing! Better than Nutella, if that's possible. Hard to believe the nuts aren't even in there when it's all said and done because there's so much hazelnut flavor. The texture of my pudding was a little lumpy, I did skip the last straining and didn't do the food processor step, so I would recommend that others be less lazy. My pudding was also a little runny, I'm thinking I should have cooked it a little longer. I just took it right off the heat as soon at it started to boil.
So glad you liked it! I think the last straining is what would chiefly reduce lumpiness. But I hear you on skipping those steps - I'm always tempted to do it so I don't have to clean even more dishes.
Nutella is a favorite at our house. This recipe looks great! Congrats on making the finals.
Congrats on being a finalist! I loooove nutella. I can't wait to try this!
Thank you singing_baker! I made your roasted fennel and white bean dip for a party last weekend and everyone loved it. Thank you so much!
I have the dessert course for my next dinner party! I absolutely cannot keep a jar of Nutella in my house anymore. Between my daughter and I, it will last just a few days....a spoon here, and spoon there... Next thing you know, we have finished off an entire jar in two days!
Thank you gwennw! Do let me know if you try it out! I love this Nutella-jar-eaters club :)
I just ate a heaping tablespoon of Nutella from the jar and then i come to this website and see this pudding recipe! You have got to be kidding. I am making this ASAP! Sounds like a delicious pudding:-)
Congrats, Arathi, on being a finalist. Nutella sure can hit a soft spot with a lot of folks!
AH, Nutella. I was introduced to something like it in Italy, but it then took another 20 years before I discovered it here with that name! To section an apple, and spread it with Nutella, is one of lives great culinary pleasures. Elvis, if he would have known about Nutella, would have NEVER used peanut butter. I can't wait to make this pudding. Thanks, Arathi
Thank you! The Nutella-apple combo sounds great, I will definitely be trying it out.
Wow, this sounds absolutely lovely. Love the idea of hazelnut infused milk!
Thank you fiveandspice. I have been eyeing your Suspiciously Delicious Cabbage for some time now, it looks amazing.
Congrats Arathi! I might just have to lift my Nutella ban and make this. Sounds and looks really wonderful.
I can't get half and half here in Spain.So many recipes I read from the U.S. require it. Any suggestions as to what I could use instead would be much appreciated.
A close enough approximation is to mix 3/4 whole milk to 1/4 heavy whipping cream.
This looks amazing and my husband loves nutella so I'm definitely going to make this one.
I made this yesterday and it was truly spectacular. Very inventive. Congrats, Arathi!
I am SO thrilled that you tried it and it worked out for you! Thanks so much for letting me know.
Yay, Arathi! I can't wait to try this and am excited that you're finally sharing your secrets with Food52...yummmmmmm
Thanks Abbie! Hopefully I can make it for you next time you visit :)
Wow! Thanks everyone - this is such a nice surprise! I just had Nutella again for breakfast this morning :) Thanks for all the nice comments and the wonderful photos - I don't have a camera and use my cell phone for pictures, but ate the pudding before taking any! This is really exciting!
Great recipe, Arathi!
Thanks healthierkitchen :) It is not at all healthy, I'm afraid, but your recipes are very inspiring. I'm definitely cooking with a lot more whole grains since finding this site.
Very sweet of you to say, Arathi! My family would kill me if I didn't allow them an occasional dessert! And, this is much healthier than the jarred Nutella which my daughter loooooves.
Congratulations! Awesome comfort food... I eat nutella straight out of the jar with a spoon!
Thank you! It is even nicer to see all these kind comments than to be a finalist!
My very own Nutella jar was speaking to me all morning!! Lovely pudding!
Thank you cheese1227! My Nutella jar and I are in constant communication too :)
Thank you! I saw your shrimp gumbo win and put it on the menu for this week, it looks amazing.
Congrats on being a finalist! Can't wait to try this.
Thanks gingerroot! Your Chocolate Haupia pudding looks fantastic, I'm definitely going to make it soon. I'm jealous you live in Hawaii - went to Kauai recently and it was absolutely the best vacation I ever had!
Oh yum! This sounds really good...I bet it would make delicious ice cream too!
Nutella is a staple in our house. Thank goodness Costco sells it for less in big ginormous jars. This pudding goes above and beyond Nutella! Thanks for the recipe!
Interestingly enough, while I have a history of going to Costco and emerging with a carload of stuff I don't need but thought was such a good deal, I have never bought Nutella there! Must start now!
You had me at Nutella! I make milkshakes with it..... so naughty.....so good!
I hear you on the Nutella. I really can't have it in the house. The pudding sounds equally addictive.
Thanks! This is the first recipe I've submitted, it's so nice that people are so supportive! I made your grown-up birthday cake with homemade sour cherry preserves a few weeks ago and it was outstanding!
Love nutella, too. In fact I love it so much I never buy it, lest I eat an entire jar! This pudding sounds A.M.A.Z.I.N.G!
Thank you! Your cajeta fondue looks amazing as well, I'm definitely going to try it. I love caramel just as much as Nutella :)
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
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To make this pudding, you'll need: milk, half and half, butter, a vanilla bean, egg yolks, hazelnuts, dark chocolate, cornstarch and sugar.
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First step: toast the hazelnuts.
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This recipe calls for six egg yolks. Yep, 6.
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Once the nuts have cooled, you can easily rub off the skins -- use a towel, or just your fingers.
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Amanda takes the de-skinned hazelnuts for a spin in the the food processor.
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The resulting toasted hazelnut crumble smelled amazing.
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We loved this step: Arathi has you infuse the milk and half and half with the pulverized nuts and vanilla seeds.
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While the milk steeps, it's time to fit the chocolate into the equation.
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Chocolate and butter. 3 minutes on the stove. Any questions?
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Amanda whisks her heart out, mixing all those egg yolks with sugar, salt and cornstarch.
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This kind of reminds us of zabaglione.
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Another two-person job: straining the infused milk into the eggs, little by little, and whisking all the while so that the eggs don't scramble.
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The leftover milky, vanilla-y hazelnut meal was really pretty tasty.
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Classic technique #268: looking into the oven while we're supposed to be paying attention to the pudding thickening on the stove.
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Once the cornstarch and eggs have worked the magic, it's time to whisk in that glossy chocolate-butter combo from earlier.
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Caught 'ya!
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Merrill seems perplexed by the blender method, but it's worth the extra effort for the texture it produces. You may need to dig a spatula down around the bottom of the blender to get the pudding to fully blend.
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Oh drat, cookiecakes! I just read your suggestion after having shoved the poached hazelnuts down the disposal. Hmmm...guess I'll just have to make this unbelievable pudding again. Sarah, this is divine. I could not get my husband out of the kitchen (which was OK 'cause that way, he could clean up).