To make custard, place cream, milk and vanilla seeds in a saucepan over medium heat and bring to a simmer.
Place chocolate in a separate heatproof bowl. Pour in half the hot cream mixture and stir until smooth.
Place egg yolks and sugar in a separate bowl and lightly beat. Gradually whisk in remaining hot cream mixture.
Pour chocolate mixture and egg yolk mixture into a clean saucepan. Stir over medium-low heat for 8-10 minutes or until mixture is thick enough to coat the back of the spoon.
Strain mixture into a jug and divide among serving glasses. Top with raspberries and lightly push into mixture. Refrigerate for 4 hours or until set.
To make berry compote, stir raspberries, caster sugar and lime in a saucepan over medium-low heat for 3-4 minutes or until berries have broken down. Transfer to a bowl and refrigerate for 1 hour until cold.
To make hazelnut crumb, preheat oven to 180C and line an oven tray with baking paper.
Sift combined flour and sugars into a food processor. Add butter and process until fine crumbs form. Combine hazelnut meal. Spread mixture onto a tray in a single layer.
Bake, tossing halfway, for 15 minutes or until crisp and golden. Cool completely.
To make spun sugar, place sugar in a small frying pan over low-medium heat. Allow sugar to melt, swirling pan gently to dissolve, do not stir, and cook for 3-4 minutes or until melted and golden brown. Remove from heat.
Place the back of two forks into the toffee, remove and hold them back-to-back for 20 seconds. Pull the forks apart over the baking tray and let the strands fall. Shape them into a ball.
Serve custards topped with compote, biscuit crumb and spun sugar.