Pumpkin Custards with Hazelnut Caramel

http://www.eatingwell.com/recipes/pumpkin_custards_with_hazelnut_caramel.html

From EatingWell:  November/December 1992

Spiced creamy pumpkin custards are topped with a hazelnut caramel sauce in the perfect dessert for fall entertaining.

6 servings | Active Time: 30 minutes | Total Time: 3 1/2 hours (includes chilling)

Ingredients

• 1 cup canned pumpkin puree
• 2 large eggs, lightly beaten
• 2 cups nonfat evaporated milk
• 1 teaspoon vanilla extract
• 3/4 cup packed dark brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 10 hazelnuts, (1/2 ounce)
• 1/2 cup granulated sugar
• 1/4 cup water
• 4 ounces reduced-fat cream cheese, (Neufchâtel)
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon Cognac, or vanilla extract

Preparation

1. Preheat oven to 350°F.
2. Whisk together pumpkin, eggs, milk and vanilla in a medium bowl.
3. Combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl. Sift into the pumpkin mixture and whisk until incorporated. Divide the mixture equally among six 3/4-cup custard cups.
4. Set the cups in a baking dish and pour in boiling water to come halfway up the outsides of the cups. Bake until a knife inserted in the center comes out clean, 50 to 60 minutes. Remove the custards from the oven and cool them to room temperature. Chill for at least 2 hours before serving.
5. Meanwhile, spread hazelnuts on a pie plate and toast in a 350°F oven for 10 minutes to loosen the skins. Rub off skins and let cool. Chop finely and set aside.
6. Line a baking sheet with foil. Combine granulated sugar and water in a small, heavy saucepan. Bring to a simmer and cook, without stirring, until the syrup is a deep amber color, 5 to 10 minutes. Do not let the syrup burn. Pour the hot syrup onto the prepared baking sheet. Quickly tilt to spread the caramel in a thin layer. Sprinkle on the toasted nuts. Let cool. When the caramel is hard, break into shards.
7. Process cream cheese, confectioners’ sugar and Cognac (or vanilla) in a food processor or blender until smooth. Garnish the custards with a spoonful of the cream and shards of the hazelnut caramel.

Nutrition

Per serving : 352 Calories; 7 g Fat; 3 g Sat; 3 g Mono; 85 mg Cholesterol; 63 g Carbohydrates; 11 g Protein; 2 g Fiber; 384 mg Sodium; 543 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 other carbohydrates, 1 fat

Tips & Notes

• Make Ahead Tip: Prepare the custards through Step 4; cover and refrigerate for up to 2 days. The caramel (Step 6) can be prepared up to a week ahead and stored in an airtight container.