Nutcracker hazelnut creme brulee

Heat the oven to 140C (120C fan)/275F/gas mark 1 and put six ramekins in a deep baking dish.

If using whole hazelnuts, blend them with the milk (and a splash of the cream, if needed) until you have a smooth paste; if using hazelnut butter, simply whisk it into the milk.

In a saucepan, combine the cream, milky hazelnut mixture and brown sugar and heat gently until steaming and the sugar has dissolved.

Lightly whisk the eggs in a bowl, then slowly pour in the hot cream mixture, whisking continuously but gently (you don't want to incorporate any air).

Stir in the salt.

Strain the custard into a jug, then divide it between the six ramekins.

Fill the baking dish with hot water to come halfway up the sides of the ramekins, then bake for 30-40 minutes, until the custards are just set with a slight wobble in the centre.

Remove, leave to cool to room temperature, then chill for at least three hours (or overnight).

For the hazelnut caramel topping, line an oven tray with baking paper.

Heat the caster sugar in a small pan until it melts and turns into a golden caramel, stir in the hazelnuts, then pour on to the tray and leave to cool completely.

Once set and hardened, blitz into a fine crumb.

Just before serving, sprinkle this generously over the chilled custards.

Alternatively, for a classic brulee topping, sprinkle a thin, even layer of caster sugar over each custard and torch or grill until melted and caramelised.

Leave for a minute or two to harden into a glassy crust, then serve.