Preheat the oven to 150 degrees celsius / 300 fahrenheit and a boil a full kettle. Drain and rinse the soaked nuts and add them to a blender (preferably a high speed one) with all the remaining ingredients. Blend on high until completely smooth and emulsified, it should not be at all grainy. The mix should be warm‐hot at the end of the blending.
Grab 4 medium / large ramekins & place them in a large, deep sided baking tray. Pour the custard into the ramekins, filling them all equally. Place the baking tray on the middle shelf of the preheated oven & then pour the boiled water into the baking tray, so that the water comes about 1/2 way up the ramekins (not too high, you don't want any water in the custard!). Shut the oven door & bake the custards for about 40–50 minutes. It's difficult to tell if they are done by looking at them, use a spoon and check just underneath the surface of one of the brulees, it shouldn't be too runny; it should look thickened but still 'fluffy' and light. It will not look like a thick custard until it's chilled. If they appear to be very liquidy underneath the surface, bake for another 10 minutes and re‐check. Just remember if you bake them for too long they may over thicken and 'curdle' a little. So err on the side of caution.
Once baked, remove the tray carefully from the oven & slowly take the ramekins out of the water bath (use kitchen gloves!). Leave to cool at room temperature for 5 — 10 minutes & then place in the fridge. Allow to chill for at least 4 hours, preferably overnight. I tried them at different stages ranging from 1 hour — the next morning. The custards that had chilled overnight had a far better flavour and texture. The vanilla bean works it's magic on the custards while they chill out in the fridge, so give it time.