1/2 vanilla bean
2 cups heavy cream
2 tablespoons + 4 teaspoons nutella
4 egg yolks
pinch of salt
1/4 cup + 4 tablespoons sugar
Position a rack in the center of an oven and preheat to 300F. Have a medium saucepan of boiling water ready. Line a shallow baking pan with a small kitchen towel (The towel stops the rameckins from sliding form one side to the other in your baking pan).
Whisk together the egg yolks and 1/4 cup of sugar until pale yellow , about 5 minutes.
Remove the vanilla bean from the cream mixture, and i usually let it dry and then add to sugar for a later use or you can sprinkle the vanilla sugar on top, your choice.
Slowly and always whisking , add the cream to the egg mixture until blended.
Place 4 ramekins on top of prepared pan and add a teaspoon of nutella to each ramekin.
Pour the mixture into four 6-oz ramekins and place the ramekins in the prepared baking pan . Add boiling water to fill the pan halfway up the side of the ramekins.
Cover the pan loosely with foil and bake until the custards are just set around the edges, about 45 minutes.Transfer the rameckins to a wire rack and let cool to room temperature , then cover and refrigerate for at least 4 hours and up to 4 days.
Remove ramekins from refrigerator 30 minutes before serving, sprinkle 2 teaspoons of sugar on top of the custard and caramelize the sugar with a kitchen torch. Serve right away.