Hazelnut Crème Brûlée

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1/2 cup hazelnuts, toasted and skinned

1/2 tablespoon confectioners’ sugar

1 cup cream

1 teaspoon vanilla extract

2 large egg yolks

1/4 cup sugar

1 tablespoon cold butter, cut into small pieces

1/2 tablespoon Frangelico

Turbinado sugar for caramelizing

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