Chocolate Hazelnut Pudding

Chocolate Hazelnut Pudding

2

1 ½ cup whole hazelnuts

2 cups whole milk

1 cup half and half

1 vanilla bean

6 egg yolks

3 tablespoons cornstarch

1/2 cup sugar

1 large pinch salt

½ cup bittersweet chocolate chips

3 tablespoons butter

1. Heat the oven to 350 degrees F.

2. Spread the hazelnuts on a baking sheet and toast for 10 minutes. Let cool.

3. When cool, put in a clean towel and rub vigorously to remove skins.

4. Chop the cooled hazelnuts to a coarse crumb in a food processor.

5. Put the milk and half and half in a heavy-bottomed saucepan.

6. Split the vanilla bean lengthwise, scrape out the seeds and add both the bean and seeds to the milk.

7. Add the hazelnuts and heat to scalding over medium-low heat.

8. Remove from the heat and set aside to infuse for 20 minutes.

9. In the meantime, whisk the egg yolks, cornstarch, sugar and salt together in a large bowl until thick and pale yellow.

10. In a small saucepan, melt the chocolate and butter over low heat, stirring until smooth. Set aside to cool.

11. Strain the milk hazelnut mixture into the egg yolk mixture, half a cup at a time, whisking after each addition until you've added about a cup and a half.

12. Then strain and whisk in the rest of the milk.

13. Return to the saucepan over medium heat and cook, whisking constantly until the custard is thick and starts to bubble, about 3 minutes.

14. Strain the thickened custard into a clean bowl.

15. Stir in the melted chocolate-butter mixture.

16. Spoon the pudding into small ramekins or dessert cups, cover with plastic wrap and chill, overnight if possible.