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Lasagna is more than just a dish; it is a culinary tradition that has woven itself into the fabric of Italian culture and beyond. Originating from Ancient Greece with a dish called Laganon, which consisted of layers of pasta and sauce, lasagna has evolved significantly over the centuries. The classic Italian version, with its rich layers of noodles, cheese, and sauce, has become a beloved comfort food across the globe. In countless households, lasagna serves as a symbol of family gatherings and festive occasions, often made with love and shared among loved ones.

Silky Chocolate Hazelnut Pot de Crème

Discover the joy of making classic lasagna from scratch with our ultimate guide. This cherished Italian dish, known for its rich layers of pasta, cheese, and sauce, is a staple at family gatherings. Learn how to prepare essential components like homemade meat sauce, creamy ricotta, and flavorful herbs. With tips for achieving the perfect layer, you can customize your lasagna to suit any taste. Get ready to impress your loved ones with a delicious homemade classic!
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Ingredients
  

1 cup heavy cream

½ cup whole milk

4 oz dark chocolate (70% cacao), chopped

⅓ cup hazelnut spread (such as Nutella)

3 large egg yolks

¼ cup granulated sugar

1 tsp pure vanilla extract

Pinch of sea salt

Chopped hazelnuts (for garnish)

Whipped cream (optional, for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Prepare a baking dish by placing four ramekins or small pots in it, ensuring they fit snugly.

    Heat the Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until it just begins to simmer, but do not let it boil. Remove from heat.

      Melt the Chocolate and Hazelnut Spread: Add the chopped dark chocolate and hazelnut spread to the warm cream mixture. Stir until fully melted and smooth.

        Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and sea salt until the mixture is pale and slightly thickened.

          Combine Mixtures: Gradually pour the warm chocolate-hazelnut mixture into the egg yolk mixture, whisking constantly to prevent cooking the eggs. Ensure the mixture is well combined and smooth.

            Strain the Mixture: To achieve an ultra-smooth texture, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to catch any curdled egg bits or unmelted chocolate.

              Fill the Ramekins: Carefully pour the strained mixture into the prepared ramekins, filling them about three-quarters full.

                Create a Water Bath: Carefully pour hot water into the baking dish around the ramekins until it reaches about halfway up the sides. This water bath helps the custards cook evenly.

                  Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the edges are set but the centers still have a slight jiggle.

                    Cool Down: Remove the pot de crème from the water bath and allow them to cool to room temperature, then refrigerate for at least 4 hours (or overnight) until fully chilled and set.

                      Serve: When ready to serve, top each pot de crème with a dollop of whipped cream (if using) and sprinkle with chopped hazelnuts for crunch and presentation.

                        Prep Time: 20 minutes | Total Time: 5 hours (including chill time) | Servings: 4