Nutella Cream Cheese Almond Pudding

Serving suggestion: In a large parfait glass, alternate one inch layers of cooled custard and glaze, allowing it to set for one minute between layers. Sprinkle the top with toasted almonds and serve.



  • 1/4 cup Nutella
  • 2/3 cup heavy cream
  • 2/3 cup granulated sugar
  • 8 tablespoons cream cheese, softened
  • 2 large eggs
  • 4 large egg yolks
  • 1/4 teaspoon cinnamon
  • 1 tablespoon Amaretto

Custard Glaze

  • 1 1/4 cups Nutella
  • 1/4 cup heavy cream
  • 1 tablespoon Amaretto
  • 1 tablespoon honey
  • 1/2 cup slivered almonds, toasted


  1. Pudding: Heat the oven to 300 degrees F. Butter one 6-cup, heatproof souffle dish.
  2. In a one-quart saucepan, bring the Nutella, heavy cream and sugar to scald.
  3. Mix the cream cheese, eggs, yolks, cinnamon and Amaretto in a separate bowl.
  4. Slowly whisk in the scalded Nutella cream until completely combined. Strain the mixture into the custard dish.
  5. Set the dish inside a larger baking pan. Fill the pan with hot water halfway up the sides of the souffle dish, carefully place it in the oven, and bake the custard for 45-50 minutes or until the center no longer jiggles when the pan is tapped.
  6. Remove from the oven and allow the custard to cool completely.
  7. Refrigerate for 1 hour.
  8. Custard Glaze: Heat the Nutella, heavy cream, Amaretto and honey in a small pot over medium heat and boil for 2 minutes.

Yield: 10 servings