Description
Simple, decadent and delicious Nutella pudding made from scratch! Creamy, nutty, chocolaty and sweet, this is the perfect fuss-free dessert that everyone will love.
Ingredients
Scale
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
- Pinch salt
- 1/2 cup half-and-half
- 1/2 cup heavy cream
- 3 large egg yolks
- 2 cups milk
- 1 cup Nutella
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped hazelnuts
- Flaky sea salt, for topping
Instructions
- In a medium saucepan, whisk together sugar, cornstarch and salt. Slowly whisk in half-and-half, heavy cream and egg yolks until well-combined. Whisk in milk and Nutella until the mixture is mostly smooth.
- Set the saucepan over medium-high heat. Bring the mixture to a boil, whisking constantly. Once boiling, continue to whisk constantly for 2 minutes or until the mixture is thickened (enough to coat the back of a spoon). Remove from heat; whisk in butter and vanilla extract until just incorporated.
- Gently pour the hot pudding into a large, heatproof bowl. Refrigerate, uncovered, until pudding is fully cooled and thickened, about 2 hours. Stir occasionally, about every 30 minutes, while chilling to prevent a skin from forming on top. Once cool, cover the bowl tightly with plastic wrap; chill another 2 hours up to overnight.
- Once pudding is fully chilled, toast the hazelnuts: In a nonstick skillet over medium-low heat, stir hazelnuts constantly for about 4 to 5 minutes or until toasted and fragrant; remove from heat. Set aside to cool completely.
- Spoon pudding into serving bowls or glasses. Top each bowl with toasted nuts and a sprinkle of sea salt.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days.