1. Add the butter and chopped hazelnuts to a heavy-bottomed saucepan. You can also add the milk powder at this point. Set the pan on medium heat, swirling the pan around to ensure the butter melts evenly, and leave it on the heat until the butter browns. Once the milk solids have browned, quickly remove the pan from the heat and drain the butter into a bowl to stop it from browning further. Reserve the hazelnuts separately.
2. To the browned butter, quickly whisk in the golden syrup.
3. In a separate bowl, whisk together the eggs, double cream and salt. Once combined, slowly pour the egg mixture into the bowl with the golden syrup, stirring quickly to temper the eggs and prevent the eggs from scrambling.
4. Fold the breadcrumbs into the golden syrup custard.
5. Pour mixture evenly into 6 ramekins and bake until golden.

Cooking time:

• In the air fryer: Bake at 135°C (340°F) for 35 minutes.
• In the oven: Roast on convection (fan) at 180°C (375°F) for about 30 minutes.

Remove from the oven and allow to cool before serving with clotted cream, butter-poached hazelnuts, and blood oranges.