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Lasagna, an iconic dish of Italian cuisine, holds a special place in the hearts of many food enthusiasts around the world. Originating from the region of Emilia-Romagna, this layered pasta dish has evolved over centuries, becoming a staple not just in Italy, but globally. Its comforting, hearty nature makes it ideal for family gatherings, celebratory feasts, or even a cozy dinner at home. The joy of preparing homemade lasagna lies not only in the final product but also in the process itself—mixing, layering, and baking ingredients that come together to create a symphony of flavors.

Silky Chocolate Hazelnut Pot de Crème

Discover the art of making authentic Italian lasagna with our ultimate guide! This deeply satisfying dish, rooted in Italian history, combines layers of homemade pasta, rich meat or veggie fillings, and flavorful marinara sauce. Explore regional variations, learn key ingredients and techniques, and master the layering process for an impressive bake. Perfect for family gatherings and cozy dinners, homemade lasagna is sure to become a beloved favorite in your kitchen. Let the culinary journey begin!
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Ingredients
  

1 cup heavy cream

1 cup whole milk

6 ounces semi-sweet chocolate, finely chopped

1/2 cup unsweetened hazelnut paste (or Nutella)

4 large egg yolks

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon sea salt

Chopped toasted hazelnuts for garnish

Whipped cream for serving (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking dish by filling it with hot water, which will create a water bath for the pot de crème later.

    Heat the Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Warm over medium heat until just simmering but not boiling, stirring occasionally to prevent scorching.

      Melt the Chocolate: Remove the saucepan from the heat. Add the finely chopped chocolate and hazelnut paste to the hot cream mixture, whisking continuously until both are completely melted and combined. This should create a smooth chocolate-hazelnut mixture. Set aside to cool slightly.

        Whisk the Egg Yolks: In a separate large bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until well combined and slightly frothy.

          Combine Mixtures: Gradually pour the warm chocolate-hazelnut mixture into the egg yolk mixture, whisking continuously to temper the yolks and prevent coagulation. Ensure that everything is combined smoothly without any lumps.

            Strain the Mixture: To ensure a perfectly silky texture, strain the combined mixture through a fine-mesh sieve into a pouring jug or bowl, discarding any undissolved bits.

              Fill the Ramekins: Divide your mixture evenly between 4 to 6 ramekins or small jars, depending on the size. Place the filled ramekins into the prepared baking dish filled with water. The water should come halfway up the sides of the ramekins.

                Bake: Carefully place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the edges are set but the centers still jiggle slightly when shaken.

                  Cool and Chill: Remove the baking dish from the oven and let the ramekins cool in the water bath for about 10 minutes. Once slightly cooled, transfer them to the refrigerator to chill for at least 4 hours or overnight for best results.

                    Serve: Before serving, unwrap the pot de crème from the ramekins. Optionally, you can top each with a dollop of whipped cream and a sprinkle of chopped toasted hazelnuts for added crunch and decoration.

                      Prep Time, Total Time, Servings: 20 minutes | 6 hours (including chilling) | 4-6 servings