Nutella Creme Brulee

Did you know that today is World Nutella Day?

I kid you not, February 5th is all about the deliciousness that is Nutella.

Growing up, we never had Nutella. Never heard of the stuff until I was in my twenties. Personally, I think this borders on child neglect of some sort. It is now a staple in our pantry, enjoyed by all on toast, waffles, graham crackers (ever had a Nutella s'more? Swoon!) and by the spoon full. Thank goodness Costco sells it!

Earlier this week I had grand plans for a triple layer Chocolate Nutella Mousse Cake. I also had a nasty cold, foggy brain and an epic cake fail. So I decided to step back from the flour bin and take a different approach.

Nutella Creme Brulee.

Rich, creamy and deceptively simple. Throw it together in the morning, let it set up in the fridge for the day and then show off your mad torch skills after dinner. You'll be a rock star.

And is there anything quite so satisfying as cracking the top of creme brulee? I think not.

Nutella Creme Brulee

2 cups heavy cream

1 tsp vanilla

3 egg yolks

1/4 cup sugar

3 tbsp melted Nutella

Pre-heat oven to 325 degrees. Place five ramekins or custard cups in a larger baking pan and fill with hot water until the water level is about half way up the ramekins.

Bring heavy cream to a simmer in a saucepan over medium heat. When it starts to simmer, take off the heat and add the vanilla. Let cool.

In a separate bowl whisk the egg yolks and sugar together until pale and thick. When the cream has cooled a bit, slowly whisk it into the egg mixture being careful not to "cook" your eggs. Then mix in the melted Nutella. Pour through a fine sieve to strain out any weird eggy bits and then divide evenly between the ramekins.

Bake for approx. 45 minutes until the edges are set and the centre in slightly wobbly. Cover with plastic wrap and refrigerate for at least four hours.

Sprinkle with sugar and slide under broiler, watch VERY carefully or torch until sugar melts.