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Preheat the oven to 200°C/gas mark 6.
Start by making the crumble topping. In a large bowl, rub together the sugar, ground almonds and flour until you have a mixture resembling fine breadcrumbs. Set aside.
Dice the butter and rub into the flour and sugar mixture until it resembles coarse breadcrumbs, taking care not to make the crumbs too fine.
Add the flaked almonds, nibbed hazelnuts and nutmeg and mix together. Reserve in the fridge until required.
Top, tail and wash the gooseberries. Place the gooseberries, sugar, lemon juice and cinnamon in an ovenproof dish and cover with crumble mix.
Place in the oven for approximately 20 minutes. The crumble should be golden brown and the filling should be bubbling when ready.
Meanwhile, for the custard, combine the cream, milk and vanilla pod in a large pan and bring to the boil.
Whisk together the egg yolks and sugar in a mixing bowl until smooth and pale. Once combined, gradually pour the cream mixture over the egg mixture, whisking continuously.
Return to the heat and bring to 82°C, stirring continuously until thickened and smooth.
Pass through a sieve into a jug and serve alongside the gooseberry crumble.