Harshita Sinha
2 cups milk, 1/2 cup sugar, 3 large egg yolks, 1/4 cup Nutella, 1/4 tsp salt, 1/2 tsp vanilla extract.
In a medium saucepan, combine milk, sugar, and salt. Heat over medium heat, stirring occasionally.
In a separate bowl, whisk together egg yolks and vanilla extract. Gradually add the warm milk mixture to the egg yolks, whisking constantly.
Return the saucepan to medium heat and cook the custard, stirring constantly, until it thickens and coats the back of a spoon.
Remove the saucepan from the heat and whisk in the Nutella until fully incorporated.
Strain the custard into a clean bowl and let it cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
Serve the Nutella custard chilled, garnished with whipped cream, chopped hazelnuts, or chocolate shavings, if desired.