Nutella Cream Cheese Almond Pudding

1/4 cup Nutella
2/3 cup heavy cream
2/3 cup granulated sugar
8 tablespoons cream cheese, softened
2 large eggs
4 large egg yolks
1/4 teaspoon cinnamon
1 tablespoon Amaretto

Custard Glaze:
11/4 cup Nutella
1/4 cup heavy cream
1 tablespoon Amaretto
1 tablespoon honey
1/2 cup slivered almonds, toasted

Make custard: Heat the oven to 300 degrees F. Butter one 6-cup, heatproof souffl dish.

In a one-quart saucepan, bring the Nutella, heavy cream and sugar to scald.

Mix the cream cheese, eggs, yolks, cinnamon and Amaretto in a separate bowl. Slowly whisk in the scalded Nutella cream until completely combined. Strain the mixture into the custard dish. Set the dish inside a larger baking pan. Fill the pan with hot water halfway up the sides of the souffl dish, carefully place it in the oven, and bake the custard for 45-50 minutes or until the center no longer jiggles when the pan is tapped. Remove from the oven and allow the custard to cool completely. Refrigerate for 1 hour.

Custard Glaze: Heat the Nutella, heavy cream, Amaretto and honey in a small pot over medium heat and boil for 2 minutes.

Serving suggestion: In a large parfait glass, alternate one inch layers of cooled custard and glaze, allowing it to set for one minute between layers. Sprinkle the top with toasted almonds and serve.

Serves 10.