Recipe for cooking nutella cream cheese almond pudding

Desserts to Go with Coffee and Tea :: Chocolate and Hazelnut Spread Recipes

Nutella Cream Cheese Almond Pudding

1/4 c. Nutella
2/3 c. heavy cream
2/3 c. sugar
8 Tbsp. cream cheese, softened
2 lrg. eggs
4 lrg. egg yolks
1/4 tsp. cinnamon
1 Tbsp. Amaretto

Custard Glaze
11/4 c. Nutella
1/4 c. heavy cream
1 Tbsp. Amaretto
1 Tbsp. honey
1/2 c. slivered almonds, toasted

Make custard: Preheat the oven to 300 degrees F. Butter one 6-c., heatproof soufflé dish.

In a one-qt. saucepan, bring the Nutella, heavy cream and sugar to scald.

Mix the cream cheese, eggs, yolks, cinnamon and Amaretto in a separate bowl. Slowly whisk in the scalded Nutella cream until completely combined. Strain the mixture into the custard dish. Set the dish inside a lrg.r baking pan. Fill the pan with hot water halfway up the sides of the soufflé dish, carefully place it in the oven, and bake the custard for 45-50 mins. or until the center no longer jiggles when the pan is tapped. Remove from the oven and allow the custard to cool completely. Refrigerate for 1 hour.

Custard Glaze: Heat the Nutella, heavy cream, Amaretto and honey in a sm. pot over med. heat and boil for 2 mins..

Serving suggestion: In a lrg. parfait glass, alternate one in. layers of cooled custard and glaze, allowing it to set for one min. between layers. Sprinkle the top with toasted almonds and serve.

Serves 10.