From the kitchen: Nutella Pots de Creme

If you’ve been reading the blog this week, you know that we’re talking springtime picnics and some of my favorite picnic friendly foods. I know winter is still very much present in a lot of places, but us Angelino’s have been blessed with the most gorgeous weather lately, and nothing beats hanging out in the open air with good food and good company on a sunshiny day. Today, I’d like to share an impressively decadent dessert that you can make ahead and store in a mason jar for easy travel (and ultimate cuteness!): Nutella Pots de Creme! Pot de crème is really just fancy pants speak for custard, but if ever there was a custard more deserving of a fancy French moniker, this Nutella version is it. Rich doesn’t even begin to explain the deep dark chocolate hazelnut experience that was housed within the faceted walls of these little glass jars. Each velvety, smooth bite was better than the last. And once my jar was empty, I couldn’t help but swirl my finger around for the few last licks that were left. In other words, you want to make Nutella pots de crème right now! You’ll thank me later. -xo

Nutella Pots de Crème (adapted from Bon Appetite)

Makes 6 servings

INGREDIENTS

• 2 cups whipping cream
• 1/2 cup whole milk
• 3 oz dark chocolate (60% or more), chopped
• 3 oz Nutella
• 6 large egg yolks
• 1/3 cup sugar

DIRECTIONS

Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and Nutella; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.

Divide custard mixture among six 4 oz mason jars or 3/4-cup soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)