Nutella Soufflé with Cremé Anglaise


For the Nutella:

  • 2 cups toasted hazelnuts, peeled
  • 1/2 cup coconut oil, melted to liquid form
  • 1 cup powdered sugar
  • 1/2 cup unsweetened natural cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt

For the soufflés:

  • 1 tablespoon melted butter
  • 2 teaspoons sugar for prepping dishes
  • 6 ounces (3/4 cup) Nutella (above)
  • 1/4 cup heavy cream
  • 1 large egg yolk
  • Pinch of salt
  • 3 large egg whites
  • 1 tablespoon sugar

For the cremé anglaise:

  • 1/2 cup whole milk
  • 1/2 cup whipping cream
  • 1 2-inch piece vanilla bean, split
  • 3 large egg yolks
  • 3 tablespoons sugar


For the Nutella:

Blend the hazelnuts and coconut oil until they form a paste.

Add the remaining ingredients and continue blending, scraping down the sides as necessary, until it is as smooth as possible. Note on equipment: If you have a high powered blender like a Vitamix, now is the time to use it. Otherwise, a food processor will work just fine, you may just have to scrape down the sides and process a bit longer to get the smooth consistency you want.

Transfer your homemade bliss into an air-tight container and store in the refrigerator for up to 2 weeks.

For the soufflés:

Position rack in center of oven and preheat to 400F.

Brush 3/4-cup souffle dishes with melted butter, using upward strokes up the sides; sprinkle with sugar (about ½ teaspoon in each cup), tilting cups to coat completely and tapping out any excess. Using strips of parchment paper and kitchen twine, make a collar around each dish. The collar should extend about 2 inches above the rim of the ramekin. Arrange prepared souffle dishes on large baking sheet.

Combine the Nutella and cream in large metal or Pyrex bowl. Set bowl over saucepan of barely simmering water and stir until the mixture is melted and smooth. Remove bowl from over water. Stir egg yolk and salt into the mixture.

Beat egg whites in another large bowl until soft peaks form. Gradually add 1 tablespoon sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into Nutella mixture to lighten. Fold remaining egg whites into Nutella mixture in 2 additions. Divide souffle mixture among prepared souffle dishes, filling dishes completely.

Bake souffles on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled. Serve soufflés with cremé anglaise.

For the cremé anglaise:

Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.

Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

Adapted from LickMySpoon and Epicurious.


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