1. Step 1

   Preheat the oven to 230C fan‑forced (250C conventional).

2. Step 2

   Combine the baked custard ingredients in a small saucepan and place on medium heat. Cook, whisking often, for 10-12 minutes, until the mixture has the consistency of a thin custard.

3. Step 3

   Strain into a 30cm x 20cm baking dish and bake for 15-20 minutes. The top will have blackened in patches and the custard will look totally curdled (which is just as it should be).

4. Step 4

   Transfer to a small bowl, making sure to include all the browned bits from the sides. Then, using a stick blender, blitz for about 30 seconds until really smooth, shiny and glossy, scraping down the sides of the bowl. Keep refrigerated for at least 4 hours (or overnight).

For the meriNGue brittle

1. Step 1

   Preheat the oven to 150C fan-forced (170C conventional) and line a large baking tray with baking paper.

2. Step 2

   Place the egg whites and salt in the bowl of a stand mixer. Whisk on medium-high speed for 1-2 minutes, until starting to stiffen. Pour in the caster sugar, bit by bit, and whisk for another 3-5 minutes until the meringue is thick and shiny.

3. Step 3

   Using a spatula, fold in the blitzed hazelnuts, cornflour, cider vinegar and coconut.

4. Step 4

   Dot a tiny amount of meringue underneath each corner of the baking paper to make it stick to the baking tray. Spread the meringue thinly on the prepared tray, making sure to cover the entire surface, and sprinkle with the chopped hazelnuts. Bake for 30 minutes. Leave to cool, then break into rough shards.

To Serve

1. When ready to serve, gently stir the custard to loosen it: it should have a soft, pudding-like consistency. Spoon into four small glasses and top with the meringue shards. Serve with the espresso shots, if using, pouring in as much or as little as you like