Et en fin... Inspiration 101

It's been awhile... Between work and life, things have just gotten in the way of blogging...
So I thought I would share some of my inspiration with you. Or rather, a person who inspires me.
I worked with Lawry - waitressing at his restaurant - while I was studying. He simply makes the most beautiful food, and is always happy to talk and discuss food - sharing the benefit of his knowledge! From looking, watching and talking with Lawry I have learnt so much! A fabulous creme brulee is one of those things...

So, what makes Lawry's creme brulee so wonderful? Texture and surprise. By pouring the toffee over the custard instead of blowtorching sugar to form a "crust", you get crack and crunch which is of course the attaraction to creme brulee!! The surprise comes in the form of different flavour combinations... Of course nothing beats that vanilla hit, but one thing Lawry tought me is how to build flavours into a dish and to pleasantly surprise the diner! Try layering the flavours in the custard, try giving them something unexpected!

In this variation, I have used Frangelico to give pleasant mellow nuttiness to the custard, and I deepened this by putting some crushed toasted hazelnuts on top of the firm custard, but underneath the toffee crust. The almost-but-not-quite hazelnut praline topping gives the Frangelico something to bounce off!

Hazelnut Crème Brulée
3 egg yolks
225mL milk
3 1/2T caster sugar
1T plain flour
1tsp vanilla bean paste2T Frangelico
150g hazelnuts, chopped roughly
1 cup white sugar
1/2 cup water

Heat milk in saucepan over low heat, slowly bringing the milk to boil. At the same time beat caster sugar and egg yolks until light and fluffy. Incorporate flour until well combined. Add hot milk, and whisk mixture over low heat until mixture thickens. The consistency should be thick enough to leave a ribbon of custard. Remove from heat, and stir in vanilla and Frangelico. Pour custard into ramekins, leave to cool.
Toast hazelnuts lightly in a dry frypan. Set aside. Place sugar and water in a saucepan, heat until sugar dissolves (do stir the pan!) and continue heating until a toffee is achievedScatter toasted hazelnuts over cooled custard, pour a thin layer of toffee over the top. Leave to set