Creme Caramel with Caramel Hazelnut Spikes

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Ingredients

• 2 whole eggs
• 2 egg yolks
• 6 tablespoons of sugar
• 2 cups of 2% milk
• 1 teaspoon of vanilla
• Pinch of salt
• 3 tablespoons of water
• 1/2 cup of sugar
• Squeeze of lemon juice
• Toasted and peeled hazelnuts
• Toothpicks
• 2 tablespoons of corn syrup

Instructions

1. Preheat the oven to 300 degrees.
2. In a bowl, whisk together 2 whole eggs, 2 egg yolks, and 6 tablespoons of sugar.
3. Add 2 cups of 2% milk, 1 teaspoon of vanilla, and a pinch of salt. Stir until combined.
4. Strain the custard mixture.
5. In a saucepan, combine 3 tablespoons of water, 1/2 cup of sugar, and a squeeze of lemon juice. Cook on high heat until it reaches a medium amber color.
6. Pour the caramel into 4 ramekins.
7. Pour the custard mixture over the cooled caramel.
8. Cover the ramekins with foil and place them in a roasting pan.
9. Fill the roasting pan halfway up with boiling hot water.
10. Bake for 30-35 minutes or until a skewer inserted in the center of the custard comes out clean.
11. Let the custards cool to room temperature before chilling them in the fridge for 3-4 hours.
12. To make the caramel hazelnut spikes, stick a toothpick inside each toasted and peeled hazelnut.
13. In a saucepan, combine 2 tablespoons of water, 1/2 cup of sugar, and 2 tablespoons of corn syrup. Cook on high heat until it reaches the desired caramel color.
14. Dip each hazelnut halfway into the caramel and let the excess drip off.
15. Place the hazelnuts on a piece of styrofoam to cool and harden.
16. Once the caramel has set, break off any excess threads or strings of caramelized sugar.
17. Remove the toothpick and use the caramel hazelnut spikes as a garnish for the creme caramel.
18. Serve the creme caramel ice cold and enjoy!

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