First of all, to prepare the hazelnut cream, blend the hazelnuts very finely and add them to the milk. Let it boil for about 5 minutes and let it cool.

Let’s take a saucepan, possibly with a thick bottom, where we will whip the egg yolks with the sugar until the mixture is frothy and light. Then add the cornstarch, previously sifted, and mix everything carefully to avoid the formation of lumps; dilute with a little warm milk.

Cook the mixture on a low flame and, continuing to mix, let the cream thicken; let it simmer for a few minutes and turn off.

Quickly cool the cream by putting it in an iced bowl and let it cool, but do not freeze, in the freezer. When the cream is completely cold, add the previously whipped cream, mixing with a spatula from bottom to top to prevent it from falling apart.

Our hazelnut cream is now ready to be served.

The hazelnut cream can be split into individual bowls and kept in the fridge until ready to serve. It can otherwise be used to fill a cake and decorated with whipped cream or coarsely chopped hazelnuts.