1 Place cream and 2 tbs of the sugar in a small saucepan. Cook, stirring, over low heat until sugar is dissolved. Bring to boil. Remove from heat. Add White Choc Melts. Stir until smooth.

2 Place yolks and remaining sugar in a large bowl. Whisk until well combined. Gradually whisk warm cream mixture into egg yolk mixture.

3 Divide the mixture equally among 6 ovenproof dishes (½-cup capacity). Place the dishes in a baking dish and pour in enough hot water to come halfway up the sides of the ovenproof dishes.

4 Cook in a moderately slow oven (160°C) for about 35 minutes, or until custard is set (it should be slightly wobbly when dish is gently shaken). Remove dishes from baking dish. Stand for 30 minutes.

5 Meanwhile, to make praline, place sugar and water in a small saucepan. Stir over a low heat until sugar is dissolved. Bring to boil without stirring. Boil for about 2 minutes, or until mixture is light golden. Remove from heat, as toffee will continue to colour. Stand until bubbles subside. Sprinkle nuts on an oven tray lined with baking paper. Pour toffee over top. Set aside for about 10 minutes, or until set. Break into shards. Place into a snap-lock bag. Cover with a tea towel. Beat with a rolling pin to finely crush.

6 Sprinkle almond praline over warm brulees. Serve immediately.

Tip: Brulees can be served cold if you prefer.  Keep covered in refrigerator for up to two days. Sprinkle with praline just before serving.