Try making a créme brulée with almond, walnut or hazelnut milk.
Making the milk is a bit of a pain, but worth it.
Pour boiling water over your nuts. After a few minutes, drain. Now you can slip the almonds from their skins. For walnuts or hazelnuts, repeat the steeping process twice. At this point the water should pour off no longer brown.
Put the nuts through a blender with enough liquid to liquify. Pour into a sieve or collander lined with cloth. Wring and squeeze until you have extracted all the liquid and the pulp is dry. At this point, if you are not totally out of energy, you can add more liquid to the pulp and resqueeze, to get out the last bit.
Substitute the nut milk for milk or cream in any dairy recipe that does not call for whipping, (which it will not do).