Nutella pudding with hazelnut crumble

Nutella pudding with hazelnut crumble

4 to 8 servings

MAKE AHEAD: The pudding needs to chill for at least 1 hour before serving. The crumble can be made a day in advance and stored at room temperature in an airtight container. Adapted from Mike Isabella’s Crazy Good Italian, by Mike Isabella (Da Capo, 2012).

Ingredients

For the crumble

2 tbs plus 2 tsp unsalted butter, at room temperature, plus more for greasing the baking sheet

1/3 cup confectioners’ sugar

1/3 cup finely chopped hazelnuts

1/3 cup flour

1/4 tsp kosher salt

For the pudding

22/3 cups whole milk

2 large egg yolks

1/4 cup cornstarch

227g bittersweet chocolate chips

3/4 cup granulated sugar

1/2 cup Nutella

2 tbs unsalted butter

For the crumble

Preheat the oven to 350 degrees. Grease a baking sheet with a little butter. Use a flexible spatula to combine the confectioners’ sugar and butter in a medium bowl, mixing until thoroughly incorporated. Stir in the hazelnuts, flour and salt to create a crumbly mixture. Transfer to the baking sheet, spreading it in an even layer. Bake for 15 to 20 minutes or until golden brown and crunchy. Cool completely, then break the crumble into smaller pieces. Store in an airtight container at room temperature for up to 1 day. For the pudding: Whisk 2/3 cup of the milk with the egg yolks in a large mixing bowl. Gradually add the cornstarch in small amounts while whisking to prevent clumping. Place the chocolate chips in a large heatproof bowl. Heat the remaining 2 cups of milk and the sugar in a medium saucepan over medium heat, stirring until the sugar has dissolved. Once the mixture begins to bubble, measure out 1/2 cup of it and whisk it into the cornstarch mixture to temper it. Pour the remaining hot milk-sugar mixture over the chocolate chips. Wait for 30 seconds, then whisk to melt the chocolate. Add the cornstarch mixture and whisk until incorporated. Return the mixture to the saucepan; increase the heat to medium-high, stirring constantly, until it just comes to a boil and the mixture has thickened into a pudding. Transfer to a large mixing bowl and, while the pudding is still hot, whisk in the Nutella and butter. Spoon the pudding into individual cups or ramekins; refrigerate for at least 1 hour so the pudding can set. To serve, top the pudding with the crumble

NUTRITION Per serving (based on 8): 560 calories, 7g protein, 62g carbohydrates, 33g fat, 18g saturated fat, 95mg cholesterol, 80mg sodium, 3g dietary fibre, 49g

— Washington Post