Method

• 1.
  Preheat oven to 150°C. Place the cream in a saucepan over medium heat and bring to just below boiling point. Add the walnuts, vanilla pod and seeds, then remove from heat. Set aside for 20 minutes to infuse.
• 2.
  Return pan to medium heat and bring to just below boiling point. Whisk egg yolks and sugar in a heatproof bowl.
• 3.
  Strain hot cream over egg mixture, discarding vanilla pod and reserving walnuts, whisking constantly to combine. Divide mixture among six 160ml ramekins, then place ramekins in a roasting pan
• 4.
  Pour enough boiling water into pan to come halfway up the sides of ramekins. Bake for 30 minutes or until just set with a slight wobble in the centre. Remove from pan and cool for 30 minutes, then chill for 4 hours. Increase oven to 190°C.
• 5.
  For florentines, combine butter, sugar, golden syrup and flour in a pan over low heat, stirring until melted and combined. Add candied peel and reserved walnuts. Place heaped tablespoons of mixture onto a baking paper-lined baking tray and flatten.
• 6.
  Bake for 12 minutes or until golden. To serve, sprinkle sugar over custards. Caramelise using a kitchen blowtorch until golden. Serve brulee with florentines.