Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Hazelnut Cream Cups
- Prep time
- 20
- Total Time
- 20 + chilling time
- Servings
- 4-6
Brown sugar gives this dessert its butterscotch-y decadence. Organic Valley’s hazelnut half & half lends toastiness and a lush velvet texture. The whipped cream that goes on top is unsweetened, but you can add a little brown sugar as it whips, if so desired.
Ingredients
- 2 cups Organic Valley Hazelnut Half & Half
- 5 large Organic Valley Egg yolks
- 1⁄3 cup dark brown sugar
- 2 tablespoons cornstarch
- 1 cup Organic Valley Heavy Whipping Cream
- 1⁄3 cup chopped hazelnuts, toasted in a 375-degree oven 4-7 minutes
Directions
1. Place the half &half in a saucepan over a medium-low flame. Heat the cream until it is hot, but do not let it boil.
2. Meanwhile, combine the egg yolks, dark brown sugar and cornstarch in a bowl. Whisk until smooth.
3. Whisk about 1/2 cup of the hot cream into the egg yolk mixture until smooth. Whisk this mixture into the remaining hot cream in the saucepan. Keep whisking at a slow, steady pace until mixture simmers and thickens to a thick-sauce consistency, about 5-7 minutes. (Don’t let it simmer for more than 1 minute or so.)
4. Divide the mixture into 4 to 6 dessert cups. Chill them at least 3 hours. The puddings will thicken further as they chill.
5. Use a chilled bowl and beaters to whip the cream until firm peaks form.
6. Top each serving with whipped cream and a sprinkling of nuts.
Copyright by Terese Allen
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