500ml pouring cream
6 egg yolks
1¾ cups caster sugar
¼ cup hazelnuts, toasted, roughly chopped
Place marsala and cream in a medium saucepan over medium heat and bring just to the boil; remove and set aside.
Place egg yolks and ¼ cup caster sugar in the bowl of an electric mixer and whisk until pale and thick; gradually add cream mixture and whisk to combine. Return mixture to a clean saucepan and cook over low heat for 4-5 minutes, or until mixture thickens and coats the back of a spoon. Pour into four 1-cup-capacity ramekins and refrigerate for 6 hours or overnight.
Place remaining sugar into a saucepan with ½ cup water; cook, stirring, over high heat until sugar dissolves. Cook for another 6-8 minutes, or until syrup turns a deep golden colour. Pour onto a baking tray lined with nonstick baking paper and sprinkle with hazelnuts. Let cool completely.
Place praline into the bowl of a food processor and pulse until coarsely chopped. Sprinkle over the crème brûlées and serve.