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Hazelnut custard

Australian Gourmet Traveller recipe for hazelnut custard.

By Emma Knowles, Lisa Featherby & Adelaide Lucas
  • 10 mins preparation
  • 15 mins cooking
  • Serves 10
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Hazelnut custard
This is glorious for your <a href="/classic_boiled_christmas_pudding.htm">pudding</a> (pictured). Makes about 1 litre.


  • 600 ml pouring cream
  • 300 ml milk
  • 200 gm hazelnuts, roasted, peeled, coarsely chopped (see note)
  • 6 egg yolks
  • 110 gm (½ cup) caster sugar
  • 60 ml Frangelico, to taste (see note)


  • 1
    In a saucepan bring cream, milk and nuts to the boil over medium heat. Cover and cool. Strain, discarding nuts. Bring cream mixture to the boil again over medium heat.
  • 2
    Meanwhile, combine egg yolks and sugar in a heatproof bowl, whisking until thick and pale (4-5 minutes). Pour over hot cream mixture, whisking to combine, then transfer to a clean saucepan. Stir continuously over low-medium heat until mixture thickly coats the back of a wooden spoon (7-8 minutes). Strain into a bowl placed over ice to cool and serve with classic boiled Christmas pudding.


Hazelnuts can be substituted with 2 cinnamon quills. Frangelico is a hazelnut liqueur available from select liquor stores. If unavailable, substitute with brandy.

  • undefined: Emma Knowles, Lisa Featherby & Adelaide Lucas