Nutella Creme Brulee

Hello.

I tried to make a nutella creme brulee, but the results were not good.

I used the sous vide creme brulee recipe, but after I mixed the cream with the mix of the yolks, I added 100 grams of nutella. After that, I did everything equal.

I make it yesterday, and after cooking it and cooling it, the preparation is still liquid.

How can I fix this?

Is there any way to make nutella creme brulee with the sous vide?

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Afonso_Tito_de_Morais_164825

You can try adding extra egg yolks and re-cooking. Not sure what nutella is made of besides chocolate and hazelnut, but it must have a good percentage of oil, which messed with the setting of your custard.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

your second largest ingredient in Nutella is Palm oil....thats going to be an issue. I have however, made a "Reeses" brûlée by covering the bottom with a layer of peanut butter then chocolate and filled with a plain vanilla brûlée and baking.. you can then mix it up at serving or just go to the bottom for each bite. Check and see if it separates with heat, Nutella does use an emulsifier so it may work

Robert_Conn_II_123023

Another option would be to make a standard creme brulee, make a nutella powder with tapioca maltodextrin and add a generous amount on top of the brulee (after firing it). It may work, but it may not because when the powder mixes with the custard during eating, things could get ugly. Worth a try though.