Nutella custard cream, need I say more? Divinely smooth and super delicious. An irresistible cream, perfect to enjoy with a dollop of whipped cream, ideal for filling soft cakes or crunchy tarts. Quick, or rather super quick, adored by the little ones, we even ate it warm instead of hot chocolate, oh so good. You can flavor it with vanilla, but I preferred a touch of orange zest, which adds a bit of freshness to the sweetness. It’s prepared very quickly, with whole milk or skimmed milk, smooth, delicious. Let’s get to work and prepare Nutella custard cream together.
if you like creams, here are some tasty ideas!
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Nutella custard cream
- 4 Egg yolks
- 2 cups fresh milk
- 1/2 cup Sugar
- 1/3 cup All-purpose flour
- 1 orange peel (grated)
- 5 oz Nutella
- to taste hazelnut crumbs
Tools
this post contains affiliate links
- Saucepan
Preparation of Nutella custard cream
Heat 1 3/4 cups of milk in a saucepan. Separately, crack the eggs and separate the yolks from the whites. With the egg whites, you can make meringues, cat’s tongues, or light omelets.
Mix the yolks with the sugar and flour, adding 0.4 cups of milk to achieve a smooth, lump-free cream. Pour the mixture into the hot milk, stirring and cooking until the cream coats the back of a spoon.
Add the grated orange peel (ensure it is edible) and the Nutella, stirring with a whisk to achieve a homogeneous mixture. Let it cool thoroughly before placing it in the fridge, where it can be kept for a couple of days before serving or using it to fill your desserts. Alternatively, you can serve it with some hazelnut crumbs.
Storage
You can store the cream in the fridge for two or three days.
What if I don’t like Nutella?
You can melt milk or dark chocolate in the cream while it’s still hot.
