Frangelico crème caramel with hazelnut praline

If you live here in Oz, you might have seen this recipe in the food pages of last weekend’s Australian Magazine. The minute I saw it, I drooled. I’ve knocked up a few crème caramels in my time, but this twist looked and sounded just sumptuous. The recipe is the creation of the recently crowned Lexus Young Chef of the Year, Beau Vincent, who rattles the pans at Restaurant Assiette in Surry Hills,