Recipes
No-Bake Chocolate-Orange Crema Catalana with Hazelnut Brittle
Crema Catalana is a luxurious Spanish-inspired dessert that combines the richness of bittersweet chocolate with the bright citrus notes of orange zest, creating a velvety custard base. Infused with a hint of Frangelico, this decadent treat is topped with a crunchy layer of homemade candied hazelnuts, adding texture and a nutty sweetness. Chilled to perfection, the custard sets into a smooth, indulgent treat, perfect for special occasions or as an irresistable finale to a meal.
Serves 8
Ingredients
Directions
Ingredients
Crema Catalana
- 2 cups half-and-half
- Finely grated zest of 1 medium orange
- 4 ounces bittersweet chocolate coarsely chopped
- 4 large egg yolks
- 2/3 cup sugar
- 1 teaspoon kosher salt
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon Frangelico, 1 teaspoon hazelnut syrup or 1/4 teaspoon hazelnut extract
Candied Hazelnuts
- 1 cup granulated sugar
- ½ cup roasted hazelnuts, skins removed and coarsely chopped
- 1 teaspoon flaky salt
Directions
Put the half-and-half and orange zest in a small saucepan and bring to a simmer over high heat. Reduce the heat to low, add the chocolate, and let sit for 1 minute. Whisk until smooth, melted, and well combined.
Whisk together the egg yolks, sugar, salt and cornstarch in a medium bowl until pale and fluffy, about 2 minutes. While whisking continuously, slowly add the hot chocolate mixture to temper the eggs. Return the mixture to the saucepan and cook, over medium heat, whisking continuously, until thickened, about 5 minutes. Remove from heat and stir in the vanilla and Frangelico.
Set a strainer over a medium bowl. Strain the chocolate custard into the bowl, then divide the custard between eight 3-ounce ramekins. Cover the tops with plastic wrap pressed tightly against the surface of the custard to prevent a skin from forming. Refrigerate until set, at least 2 hours and up to 24 hours.
While the custard is chilling, line a half sheet pan with a silpat or a sheet of parchment paper sprayed liberally with nonstick spray. Combine the sugar and ¼ cup of water in a medium saucepan set over low heat. Cook, stirring once, until the sugar is dissolved, then increase the heat and cook until it turns a deep amber color, about 7 minutes. Add the nuts and swirl the pan to evenly coat the nuts in the caramel. Carefully pour the mixture onto the prepared pan in an even layer. Let harden at room temperature, about 15 minutes. Break into large pieces and top each custard with the brittle.