Pumpkin Puddings with Sticky Hazelnut Caramel Sauce

Serves 6

2 cups pumpkin puree
2 cups half and half
1 cup sugar
3 whole eggs
4 egg yolks
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon each allspice, ginger and nutmeg
Pinch ground cloves
1/2 teaspoon salt

Hazelnut Caramel Sauce

2 cups sugar
1/3 cup water
1 1/2 cups heavy cream
1/4 cup Franjelico
1/3 cups toasted ground hazelnuts
2 tablespoons unsalted butter

1 1/2 cups softly whipped cream

Place the pumpkin puree, half-and-half and mix well. Add sugar, eggs and yolks and mix well. Add vanilla and spices and mix until smooth. Divide the batter into 6 (8-ounce ramekins) place in a roasting pan then fill with warm water till it reaches about ½ way up the sides of the ramekins. Place in the oven and cook at 325° just until the custard is set about 50-60 minutes.

While the custard is cooking make the caramel sauce, place the sugar in a large saucepan. Gently moisten the sugar with water. Cook over high heat without stirring until it starts to brown. Swirl until even, cook just until golden brown.

Add the cream and Franjelico and again cook without stirring until the sugar is dissolved and smooth. Add the hazelnuts and butter and whisk until smooth. Keep warm.

To serve, place a ramekin on a small plate top with the caramel sauce then the softly whipped cream serve warm.