Hazelnut custard


  • Serves 10 people

  • 600 ml pouring cream
  • 300 ml milk
  • 200 gm hazelnuts, roasted, peeled, coarsely chopped (see note)
  • 6 egg yolks
  • 110 gm (½ cup) caster sugar
  • 60 ml Frangelico, to taste (see note)
01   In a saucepan bring cream, milk and nuts to the boil over medium heat. Cover and cool. Strain, discarding nuts. Bring cream mixture to the boil again over medium heat.
02   Meanwhile, combine egg yolks and sugar in a heatproof bowl, whisking until thick and pale (4-5 minutes). Pour over hot cream mixture, whisking to combine, then transfer to a clean saucepan. Stir continuously over low-medium heat until mixture thickly coats the back of a wooden spoon (7-8 minutes). Strain into a bowl placed over ice to cool and serve with classic boiled Christmas pudding.
Note Hazelnuts can be substituted with 2 cinnamon quills. Frangelico is a hazelnut liqueur available from select liquor stores. If unavailable, substitute with brandy.
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