Martha Stewart's Chocolate Hazelnut Anglaise

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

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

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.