Strawberry Hazelnut Caramel Custard

(Mediterranean 2020 Pairing) (Strawberry Rozata Custard) A decadent strawberry custard topped with a hazelnut crumble and cardamom strawberry sauce.

Photo of Strawberry Hazelnut Caramel Custard


1/2 cup unsalted butter softened
1/4 cup brown sugar
1-1/2 ounces hazelnuts
1/3 cup all-purpose flour
1/8 teaspoon kosher salt
5 cups DOLE Chef-Ready Cuts Diced Strawberries thawed divided
3/4 cup granulated sugar divided
1-1/4 cups unsalted butter melted divided
1/4 teaspoon ground cardamom
1/4 cup corn syrup
3 cups whole milk
1-1/2 teaspoons vanilla extract
1 teaspoon lemon zest
10 each egg yolks
2 Tablespoons rose water
1 cup DOLE Chef-Ready Strawberry Frozen Puree thawed
5 cups rozata custard sub-recipe
2-1/2 cups cardamom strawberry sauce sub-recipe
3/4 cup toasted hazelnuts
1-1/4 cups hazelnut crumble sub-recipe


  1. To Prepare Hazelnut Crumble:

    1. Preheat oven to 325°F.

    2. Place 1/2 cup softened butter into a stand mixer equipped with a paddle attachment.

    3. Add brown sugar and mix on low until smooth. Add 1-1/2 ounces hazelnuts, all-purpose flour, and salt and continue to mix until a crumbly texture is reached. Transfer mixture to a baking sheet.

    4. If any large clumps form, pass them through your fingers to break them up. Bake, stirring occasionally with a rubber spatula, until crisp and golden—about 15 minutes.

    5. Reserve.

  2. To Prepare Cardamom Strawberry Sauce:

    1. Toss 4 cups diced strawberries and1/2 cup granulated sugar in a large mixing bowl and allow to stand at room temperature for 15 minutes.

    2. Brown 1 cup melted butter in a saucepot over medium heat, then add cardamom and corn syrup, cooking 5 minutes until thick.

    3. Add fruit and sugar mixture and cook another 3 minutes.

    4. Cool and reserve.

  3. To Prepare Rozata Custard:

    1. Heat whole milk, 1/4 cup granulated sugar, vanilla extract and fresh lemon zest in a small sauce pot over medium heat until sugar dissolves.

    2. In a separate bowl, combine egg yolks with rose water and strawberry purée.

    3. Slowly add a third of the warm milk to the egg yolk mixture, whisking constantly. Repeat with the remaining milk until everything has been combined.

    4. Reserve.

  4. To Prepare Strawberry Hazelnut Caramel Custard:

    1. Using ten 4 oz ramekins, use a pastry brush to butter the inside of each dish with the remaining 1/4 cup butter and add 1 ¼ tablespoons of thawed diced strawberries to each.

    2. Fill each ramekin with 4 oz of rozata custard mix and place into a water bath.

    3. Transfer to a 325°F oven and bake for 15-18 minutes or until custard sets. Allow ramekins to cool before handling.

  5. To Serve:

    1. Transfer custard from the ramekin to a plate using a small offset spatula or paring knife.

    2. Top each custard with ¼ cup of cardamom strawberry sauce, 1 tablespoon of toasted hazelnuts and 2 tablespoons of hazelnut crumble.

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