This week I am traveling on the road so I have got my contributor Baked by Joanna to cover me with a couple of her dessert recipes.
she has just the right dessert to start you off sweet and happy with this amazingly decadent, silky smooth, creamy, eggy Nutella creme brulee.
Whenever I go out dining, I would always creme brulee. The reason is very simple: it’s guaranteed to pleased and very failed to please my sweet tooth.
For this Nutella Creme Brulee recipe, Nutella is added to the middle of the creme brulee so every bite is also nutty with the wonderful taste of Nutella.
I am sure Nutella lovers would love this and I know many of my readers love Nutella as the most popular desserts recipes or baking recipes on Rasa Malaysia are Nutella loaded. (Click to check out all Nutella recipes.)
Creme brulee is my favorite desserts.
I just love how the sugar browns on top to create a hard shell you can crack through with a spoon.
And underneath is a creamy custard that is dotted with vanilla bean seeds for a rich and well-balanced treat.
The silkiness of Nutella makes it an ideal ingredient to add to creme brulee.
Together, this Nutella Creme Brulee will make anyone happy to take out a spoon and dive right in.
How Many Calories per Serving?
This recipe is only 505 calories per serving.
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Nutella Creme Brulee
Nutella Creme Brulee recipe. Creamy and silky creme brulee with Nutella. Very spoonful of the creme brulee is sweet, nutty with gooey Nutella. A must-try.
- 6 egg yolks
- 1/3 cup sugar
- 1 vanilla bean
- 2/3 cup milk, room temperature
- 1 cup light cream, room temperature
- 1/2 cup Nutella
- 3 tablespoons turbinado sugar
1Preheat the oven to 225°F (110°C).
Whisk the egg yolks and sugar in a bowl until they become pale in color.
Using a knife, split the vanilla bean in half and scrape out the seeds with the point of the knife. Add the seeds to the egg yolks. Whisk in the milk and light cream until combined.
Divide the Nutella evenly between four ramekins. Pour the egg mixture in the ramekins making sure to divide the mixture evenly among all four.
Place the ramekins on a shallow baking sheet and bake for one hour.
Remove the creme brulee from the oven and allow to cool on the counter. Once cool, place the ramekins in the refrigerator to chill for a minimum of 12 hours.
Before serving, sprinkle turbinado sugar on top of the creme brulee and use a cook's blowtorch to brown the sugar.
If a cook's blowtorch is not available, placing the creme brulee under a broiler for a minute or two will also work. Make sure not to leave the creme brulee in the oven too long or the mixture will liquify. If this happens, refrigerate the creme brulee until the dessert sets again.
Hi! Can you please add me to your email list for recipes…I am unable to sign up here on your site.
thanks! Best wishes.
Hi Janice, I added for you, but please click on the link in the email we sent you about the email subscription to confirm your email address.
I doubled this and it filled 12 ramekins, not sure what size you used but mine looked like your serving. I did use heavy cream instead of light and ended up turning the heat up to 300 for the last 10 minutes because they didn’t seem to set on the low oven temp. They are delicious! Thanks for the recipe!
Thanks Debi and glad that you liked the Nutella creme brulee recipe.
Hi, is it supposed to be liquidy still, when I take it out of the oven?
Why are you using light cream instead of heavy cream?
Just lighter version, you can make with heavy cream.
Thank you Joanna. Happy Thanksgiving!
I am confused. Water bath necessary or not? Love the recipe but want to make for Thanksgiving and don’t want to make any mistakes. Please reply.
Hi Linda! For this particular recipe a water bath is not necessary. Please let us know if you have any other questions. Hope you enjoy the dessert for Thanksgiving!
I like a lot of the recipes that are being published here.
But why are all you guys using Nutella?
They use a lot of palm oil in their products -> They are (among others) responsible for the deforestation in Indonesia!
That’s why in our house Nutella is banned…
Palm oil is one of the largest export of Malaysia and Indonesia.
Why does the recipe say ‘Cream Cheese Filling Ingredients’ above the ingredients?? There isn’t any cream cheese in this.
Thanks for catching the typo. It’s supposed to be Ingredients.
Laura @ Raise Your Garden
Is there anything you can’t do with nutella these days? Now I’m a big fan of creme brûlée but would never think to pair nutella with it. You learn every day in every way I guess.
Laura, I know right…we can Nutella just about everything.