Warm Chocolate, Hazelnut and Mandarin Skillet Custards with Crunchy Oat Topping
An original spoon dessert: small warm baked dark chocolate and hazelnut custards scented with mandarin, topped with a crunchy oat-butter crust. The contrast between the silky center and the golden topping makes it both elegant and comforting.
Ingredients
- 120 g dark chocolate (chopped finely)
- 200 ml heavy cream (for the base cremosa)
- 120 ml whole milk (at room temperature)
- 60 g toasted hazelnuts (ground finas)
- 55 g brown sugar (divided)
- 2 units eggs (large)
- 1 unit egg yolk (large)
- 2 units mandarin (zest fina of ambas and 30 ml/2 tbsp of zumo)
- 5 ml vanilla extract
- 1 g fine salt (a pinch)
- 40 g rolled oats (for the crust)
- 20 g all-purpose flour (for the crust)
- 35 g unsalted butter (fundida)
- 1 g ground cinnamon (for the crust)
- 5 g butter for greasing (for the cazuelitas)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 160 °C / 325 °F. Lightly grease 4 small baking dishes or ramekins with the butter for greasing and place them on a baking tray.
- 2
Place the chopped dark chocolate in a heatproof bowl with the finely ground toasted hazelnuts.
- 3
In a small saucepan, heat the heavy cream with the whole milk over medium heat until very hot but not boiling. Remove from the heat, add the mandarin zest, mandarin juice, vanilla extract, and fine salt, and let it infuse for 2 minutes.
- 4
Pour the hot mixture over the chocolate and hazelnuts. Let it sit for 1 minute, then stir until smooth and glossy.
- 5
In another bowl, whisk the eggs, egg yolk, and 35 g brown sugar until combined, without over-aerating. Gradually whisk in the warm chocolate mixture so no lumps form.
- 6
Divide the custard among the prepared ramekins.
- 7
In a small bowl, combine the rolled oats, all-purpose flour, the remaining 20 g brown sugar, and ground cinnamon. Add the melted unsalted butter and mix with a fork until moist crumbs form.
- 8
Sprinkle the oat topping over each ramekin in a thin, even layer.
- 9
Bake for 22 to 25 minutes at 160 °C / 325 °F, until the edges are set but the center still has a slight wobble when shaken.
- 10
Remove from the oven and let rest for 5 minutes before serving. Serve warm to enjoy the contrast between the chocolate custard and the crunchy topping.
Chef tips
For an even deeper flavor, use 70% dark chocolate. Do not overbake: the center should remain slightly wobbly to keep a creamy texture.
Substitutions
You can replace mandarin with clementine orange. Hazelnuts can be swapped for toasted almonds, though the flavor profile will change. The cinnamon may be omitted for a cleaner cocoa-citrus finish.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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