The hazelnut custard cream is delicious and velvety, perfect for filling tarts, cakes, and especially cream puffs. The custard pairs wonderfully with dark, milk, and even white chocolate. Try adding chopped and toasted hazelnuts to the cream for an even more intense flavor and a crunchy touch. This recipe is made with rice starch and is naturally gluten-free. You can also make a lactose-free version using lactose-free or completely plant-based products. With nut pastes, it’s better to use rice starch rather than corn because it ensures a softer cream. The hazelnut is the fruit of the Hazel tree, belonging to the Betulaceae family. Hazelnuts are rich in vitamin E, B group, and phytosterols. The most prized Italian hazelnuts are: tonda gentile trilobata, tonda di Giffoni, tonda gentile romana, and the tonda tardiva. Many sweet and savory recipes can be made with hazelnuts. Toasted hazelnuts are excellent in salads, in ravioli fillings, and instead of classic butter, you can use hazelnut butter on toasted bread. Additionally, hazelnut milk, a plant-based drink excellent for those intolerant, and hazelnut oil, used in cosmetics, are derived from hazelnuts.
If you don’t want to miss all the new recipes, follow me on my FB page, on my IG profile, and on my YouTube channel.
Discover also the other basic recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 298.42 (Kcal)
- Carbohydrates 22.66 (g) of which sugars 18.58 (g)
- Proteins 7.48 (g)
- Fat 20.04 (g) of which saturated 3.51 (g)of which unsaturated 3.82 (g)
- Fibers 0.61 (g)
- Sodium 9.69 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 egg yolks
- 1/4 cup sugar
- 1 cup whole milk
- 3 tbsps rice starch
- 1/2 cup hazelnut paste
- 1 vanilla bean
Tools
- Electric or planetary whisk
- Bowl
- Saucepan
Steps
Split the vanilla bean in half and scrape out the seeds. Heat the milk with the vanilla seeds.
Whisk the egg yolks with the sugar, when the mixture is light, add the rice starch.
Pour the egg mixture into the milk and immediately whisk.
Cook the cream until it thickens. Remove from heat and pour into a cold container.
Whisk to lower the temperature, and after 5 minutes, add the hazelnut paste. Mix well and cover with cling film in contact.
Let cool at room temperature, then transfer to the fridge.
-
WARNING: consult the Italian Celiac Association manual and read the ingredients carefully to ensure they are gluten-free.
Advice
The hazelnut custard cream can be stored for a maximum of 3 days in the fridge.
The hazelnut custard cream can be stored for a maximum of 3 days in the fridge.
The hazelnut custard cream can be stored for a maximum of 3 days in the fridge.
FAQ (Frequently Asked Questions)
Can I make hazelnut custard cream lactose and gluten-free?
Yes, you can use lactose-free or completely plant-based products in the same quantities as stated in the recipe.
For gluten-free, ensure the ingredients are allowed as per the Italian Celiac Association manual.
