Martha Stewart's Chocolate Hazelnut Anglaise

Submitted by CheSara

"Saw this on the Today Show, serve with Martha Stewart's Chocolate Angel Food Cake. I love custards..."

 

• Ready In: 25mins
• Ingredients: 7
• Yields: 2-3 cups
• Serves: 6

ingredients

• 1⁄2 cup sugar
• 4 large egg yolks
• 1 cup heavy cream
• 1 cup whole milk
• 1⁄2 vanilla bean, split and scraped
• 1 pinch salt
• 2 tablespoons nutella

directions

1. Prepare an ice bath; set aside.
2. In a medium bowl, whisk together 1/4 cup sugar and the egg yolks; set aside.
3. In a medium saucepan combine, remaining 1/4 cup sugar, heavy cream, milk, vanilla bean, and salt, over medium-high heat.
4. Bring to a simmer.
5. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture. Whisking constantly, keep adding milk mixture, about 1/2 cup at a time until it has all been added. Pour mixture back into saucepan.
6. Cook over low heat, stirring constantly with a wooden spoon, until it is thick enough to coat back of a spoon, 1-5 minutes. Pour the fine mesh sieve into a medium bowl, set over ice bath. Whisk in Nutella stirring occasionally until cool.
7. Cover, and transfer to a refrigerator until completely chilled, at least 1 hour and up to overnight.