Nutella Pots De Creme

I just made a french dessert. French...hahah, with fancy name, but very easy to prepare. I decided to made this since i came across with this recipe last week. Its only 4 ingredients to make this fancy (since its french) dessert. I really2 love the rich taste of nutella in this custard like dessert & who doesn't like nutella anyway? Its sweet & creamy & sometimes i'm thinking of using it as a filling for cake or macaron or whatever recipes who needs filling. I definitely going to make this again, so here the recipe...

Nutella Pots De Creme

Source : One Hungry Mama

• 1/2 cup cream

• 1/2 cup milk

• 1/4-1/2 cup Nutella

• 4 egg yolks, whisked

Preheat oven to 325 degrees. Add cream and milk to a saucepan set over medium heat. Whisk in Nutella. How much you use depends on how rich you want your custard: 1/4 cup gives a strong hint of Nutella, whereas 1/2 cup give a deep, rich chocolate-hazelnut flavor. 
Whisk constantly until the Nutella is smooth and completely incorporated, and the liquid is hot to the touch. Take the saucepan off of the heat.
Pour about 1/4 cup of the Nutella mixture into a measuring cup. Temper the egg yolks slowly drizzle the 1/4 cup into the egg yolks, whisking constantly the entire time and slowly pour the Nutella/egg yolk combination into the remaining Nutella mixture still in the saucepan. Keep whisking all the while.
If your mixture is perfectly smooth, you can do as I do and skip straining the mixture. Otherwise, if you see pieces of egg or lumps of Nutella, strain the liquid through a strainer double lined with cheesecloth. Divide the liquid among four ramekins.
Place the ramekins in a baking pan large enough to hold about 6 cups of boiling water. Slowly pour the boiling water into the baking pan, making sure not to splash into the custard cups. The water should come about halfway up the sides of the ramekins. 

Transfer baking pan to preheated oven and bake for about 20-25 minutes. When the custards appear set, but are still be jiggly in the middle, remove the baking pan from the oven. Remove the ramekins from the water bath and place on the counter to cool. When completely cooled, transfer to the refridgerator and chill for at least 3 hours up to overnight.