Malted crème brûlée with salted caramel ice cream

Caramel sauce

• 250 g white sugar
• 200 g pouring (whipping) cream
• 30 g water
• 1 tsp lemon juice (see Tips)
• 30 g unsalted butter, chilled and added into mixing bowl in 1 piece (approx. 6 x 4 x 1 cm)

Salted caramel ice cream

• 500 g milk
• 150 g pouring (whipping) cream
• 25 g white sugar
• 5 egg yolks
• 1 tsp sea salt flakes

Hazelnut praline

• 220 g toasted hazelnuts, without skins
• 250 g white sugar
• 20 g glucose syrup
• 1070 g water
• 50 g white vinegar

Crème brûlée

• 600 g pouring (whipping) cream
• 1 vanilla pod, seeds scraped and reserved
• 50 g malt extract
• 50 g caster sugar
• 7 egg yolks
• water, for baking
• caster sugar, for sprinkling