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1
In a mortar and pestle or a food processor, pound the hazelnuts until finely ground.
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2
In a medium heavy saucepan, bring the cream to a boil over medium high heat (watch carefully that it does not boil over).
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3
Add the sugar and stir until it has dissolved.
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4
Stir in the hazelnuts, bring back up to the boil and remove from the heat.
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5
Cool the mixture almost to room temperature.
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6
Preheat the oven to 350 degrees.
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7
In a large mixing bowl, beat the egg and the egg yolks together until evenly blended.
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8
Slowly pour the cream mixture in, stirring all the time, until absorbed.
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9
Add the Frangelico and then strain the mixture through a fine sieve into a large measuring cup with a lip, pressing hard against the mesh to extract all the flavor from the nuts.
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10
Pour the custard mixture into twelve 2 ounce ramekins and arrange them in a large roasting pan.
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11
Pour a little boiling water in the base of the pan, to come about halfway up the sides of the little custard pots.
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12
Bake on the middle rack until the custards are set in the center, about 35 minutes.
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13
Remove from the pan and cool to room temperature, then chill for at least 1 hour.
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14
Serve 2 or 3 little custards per person and, using a vegetable peeler, shave a few small curls of chocolate over the top of each.
