A very modified creme brûlée! I had some leftover homemade hazelnut milk (one cup raw nuts soaked overnight in two cups water, rinse, add another two cups water, two dates and a pinch of salt, blitz and strain). I then mixed the hazelnut milk with some cream and two egg yolks, vanilla bean and added some khalua and espresso powder and granulated sugar. The hazelnut milk didn't affect the texture and the complexity and richness was amazing! I think a pistachio or coconut one is up next. Make sure to cook in a water bath for an extra smooth and delicious texture.
The Meringues were a nice way to have a light cookie accompaniment and use up those two egg whites! I folded in some toasted crusted hazelnuts and almonds.