No-Bake Chocolate Hazelnut Crema Catalana

This post featuring No-Bake Chocolate Hazelnut Crema Catalana is sponsored by Clarkson Potter. Thank you for supporting the brands that make this blog possible!

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If this No-Bake Chocolate Hazelnut Crema Catalana doesn’t get your attention on this Monday morning, I’m not sure what will.

Keep reading for the full recipe! I wish I could take credit for it, but the truth is it’s a recipe from the man himself – Bobby Flay – from his new cookbook Bobby at Home.

I’ve actually ran into Bobby so many times over the years at his restaurant Gato that we’ve become friends. I must admit it’s pretty special when dining with friends and the chef himself comes out to greet you. I’m so lucky to have gotten to eat at Bobby’s restaurants here in New York City, but now I’m excited to try his recipes from home.

Bobby at Home includes 165+ recipes with Bobby Flay opening up his home to share his bold, approachable style of cooking for family and friends, along with his no-nonsense, essential advice for home cooks. All of the recipes look so incredible, like crispy bacon glazed with pomegranate molasses, deviled eggs topped with fried oysters, and mussels steamed in a heady green curry broth.

The first recipe I tried was this No-Bake Chocolate Hazelnut Crema Catalana, and I was so excited when I got permission to share this sneak peek recipe with you;)

No-Bake Chocolate Hazelnut Crema Catalana

Serves 2

Chocolate Hazelnut Crema Catalana ingredients:

1 cup half-and-half
2 ounces bittersweet chocolate coarsely chopped (or use chocolate chips)
2 large egg yolks
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon Frangelico, 1 teaspoon hazelnut syrup or 1/4 teaspoon hazelnut extract
Candied hazelnuts

Candied Hazelnuts ingredients:

1/2 cup sugar
1 cup whole hazelnuts, skins removed
1/8 teaspoon fine sea salt

Crema Catalana Directions:

Put the half-and-half 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, 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 pot and cook, whisking continuously, until thickened, about 2 minutes. Remove from heat and stir in the Frangelico.

Set a strainer over a medium bowl. Strain the chocolate custard into the bowl, then divide the custard between two 6-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.

Top each crema Catalana with some of the candied hazelnuts.

Candied Hazelnuts Directions:

Line a baking sheet with parchment paper or a silicone baking mat.

Combine the sugar and 1/4 cup water in small saucepan and heat over high heat, swirling, without stirring, until the sugar has dissolved. Bring to a simmer and cook, swirling the pan occasionally, until the mixture turns a medium amber, about 8 minutes. Add the hazelnuts and salt; stir for 1 minute to coat.

Pour the mixture onto the prepared baking sheet and immediately separate the nuts using two forks so that each stands alone on the baking sheet. Let cool. Break apart and coarsely chop.

I’ll be honest – when I first scanned through this recipe I was a biiiiiit intimidated. I realized I had never made a custard, or candied nuts for that matter. I really have to say, though, it was actually way easier than I thought it would be! I think what really helped is that the directions in the book were extremely clear, so I just followed them to a T. And voila – I made my very first crema Catalana!

Bobby at Home is in stores now, so get your hands on it! It also makes for a great holiday gift for those cooks/foodies in your life. For more you can visit BobbyFlay.com and be sure to tag him on on Instagram, Twitter, Facebook & Pinterest.

As always, if you make this Chocolate Hazelnut Crema Catalana or any of my recipes, I’d love to see how they turned out! Be sure to tag me on Instagram @hungry.blonde. xx GG

You might also like:

Cinnamon Brown Sugar Apple Crisp
No-Bake Edible Cookie Dough
No-Bake Dark Chocolate Coconut Bars