Hazelnut Custards Recipes

HOLIDAY CRANBERRY-HAZELNUT TARTS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line 2 cookie sheets with parchment paper. Arrange tart shells on the prepared cookie sheets.
• Chop hazelnuts and cranberries into small pieces by hand or in a food processor.
• Melt butter in a heat-proof bowl set in a pan of water heated to just below simmering. Remove the bowl from the heat, add brown sugar, salt, and cloves, and stir until sugar is absorbed. Beat in eggs. Stir in corn syrup, molasses, and vanilla extract.
• Return bowl to the heat and stir constantly until mixture measures 130 degrees F (54 degrees C). Immediately remove from the heat and stir in hazelnuts and cranberries. Use a tablespoon to scoop the warm mixture into tart shells.
• Bake in the preheated oven until golden and set, about 25 minutes.

ONION CUSTARDS

Steps:

• Halve onions from top to bottom. Resting on the cut side slice thinly into half circles. Measure out 6 cups. Melt the butter in a large heavy skillet over medium heat; when foam subsides add the onions. Cover and cook, over medium low heat, until wilted, about 15 minutes. Uncover and continue cooking over medium heat, stirring often and adjusting heat so that onions brown slowly, until the onions are a dark golden brown and very tender, about 20 minutes. Stir in the chopped thyme, salt and pepper.
• Preheat oven to 350 degrees. Select 6 (5-ounce) custard cups; brush generously with softened butter. Arrange in a 13 by 9-inch baking pan. Set a kettle of water on to boil. Combine the milk and cream in a saucepan and heat until small bubbles appear around the edges. In a large bowl whisk the eggs and egg yolks until blended. Slowly add the hot milk, whisking gently until blended. Place a strainer over a large measuring cup with a pouring spout and strain the custard. Using a tongs distribute distribute the Sauteed onions evenly among the 6 custard cups (they should be about 1/4 filled). Add the custard, distributing evenly. Run a knife through the custards so that the custard will seep through the layer of onion.
• Place the baking pan in the oven and carefully pour hot water into the pan until it is 1-inch up sides of the cups. Bake until custards are lightly browned and set, about 25 minutes. Remove the pan from the oven and using a spatula and protecting your hand with a pot-holder remove the custard cups from the water to a wire rack. Serve warm or at room temperature. Can be made ahead and reheated in the microwave or wrapped in foil and reheated in the oven.

HAZELNUT CRUNCHERS

Steps:

• In a large bowl, cream butter and sugars. Add egg and vanilla; mix well. Combine dry ingredients; add to creamed mixture and mix well. Stir in chips and nuts. Shape into 1-1/2-in. balls; place on greased baking sheets. Flatten to 1/2-in. thickness with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack to cool.

HAZELNUT POTS DE CREME

Steps:

• Preheat oven to 325°. In a small saucepan, heat cream, hazelnuts and chocolate until bubbles form around sides of pan and chocolate is melted, stirring occasionally., In a small bowl, whisk egg yolks and sugar. Remove cream mixture from heat; stir a small amount of hot cream mixture into egg mixture. Return all to the pan, stirring constantly. Stir in liqueur if desired. Strain, discarding hazelnuts., Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate at least 2 hours. Garnish servings with chocolate curls.