Serves 8
1 1/2 cup whole hazelnuts (I have used Nutella spread) (Optional - use Digestive Biscuits)
2 cups whole milk
1 cup Idle Milk & 1/2 cup cream
¼ tsp Vannilla Essence
6 extra-large egg yolks
3 tablespoons cornstarch, sifted
1/2 cup sugar
Pinch of salt
4 oz bittersweet chocolate, coarsely chopped
3 tablespoons butter
1. Heat the oven to 350 degrees F. Spread the hazelnuts (if you are using hazelnut than this applies to you) 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.
2. Chop the cooled hazelnuts to a coarse crumb in a food processor (or crumbed Biscuits)
3. Make the hazelnut-infused cream: Put the milk and Idle Milk in a heavy-bottomed saucepan. Add vanilla to the milk. Add the hazelnuts (or any nuts you fancy otherwise ignore this portion) and heat to scalding over medium-low heat. Remove from the heat and set aside to infuse for 20 minutes.
4. In the meantime, whisk the egg yolks, cornstarch, sugar and salt together in a large bowl until thick and pale yellow.
5. In a small saucepan, melt the chocolate and butter over low heat, stirring until smooth. Set aside to cool.
6. 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.
7. Strain the thickened custard into a clean bowl. Stir in the melted chocolate-butter mixture.
8. 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.
9. 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.
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!
