Directions

1. To Prepare Hazelnut Crumble:

   1. Preheat oven to 325°F.

   2. Place 1/2 cup softened butter into a stand mixer equipped with a paddle attachment.

   3. Add brown sugar and mix on low until smooth. Add 1-1/2 ounces hazelnuts, all-purpose flour, and salt and continue to mix until a crumbly texture is reached. Transfer mixture to a baking sheet.

   4. If any large clumps form, pass them through your fingers to break them up. Bake, stirring occasionally with a rubber spatula, until crisp and golden—about 15 minutes.

   5. Reserve.

2. To Prepare Cardamom Strawberry Sauce:

   1. Toss 4 cups diced strawberries and1/2 cup granulated sugar in a large mixing bowl and allow to stand at room temperature for 15 minutes.

   2. Brown 1 cup melted butter in a saucepot over medium heat, then add cardamom and corn syrup, cooking 5 minutes until thick.

   3. Add fruit and sugar mixture and cook another 3 minutes.

   4. Cool and reserve.

3. To Prepare Rozata Custard:

   1. Heat whole milk, 1/4 cup granulated sugar, vanilla extract and fresh lemon zest in a small sauce pot over medium heat until sugar dissolves.

   2. In a separate bowl, combine egg yolks with rose water and strawberry purée.

   3. Slowly add a third of the warm milk to the egg yolk mixture, whisking constantly. Repeat with the remaining milk until everything has been combined.

   4. Reserve.

4. To Prepare Strawberry Hazelnut Caramel Custard:

   1. Using ten 4 oz ramekins, use a pastry brush to butter the inside of each dish with the remaining 1/4 cup butter and add 1 ¼ tablespoons of thawed diced strawberries to each.

   2. Fill each ramekin with 4 oz of rozata custard mix and place into a water bath.

   3. Transfer to a 325°F oven and bake for 15-18 minutes or until custard sets. Allow ramekins to cool before handling.

5. To Serve:

   1. Transfer custard from the ramekin to a plate using a small offset spatula or paring knife.

   2. Top each custard with ¼ cup of cardamom strawberry sauce, 1 tablespoon of toasted hazelnuts and 2 tablespoons of hazelnut crumble.