White Chocolate Creme Brulee W/ Macadamia Nuts

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Total Time
4hrs 15mins
Prep
3 hrs
Cook
1 hr 15 mins

From "Elegantly Easy Creme Brulee" by Puente. Delicious! Err on the side of slightly over-cooking, as it turned out a bit soft for us. Note that most of the prep time is cooling time... this is quite easy to make. Also note that the liqueur is optional.

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Ingredients

Nutrition

Directions

  1. Melt chocolate in a double boiler.
  2. Preheat oven to 300 F.
  3. Remove from heat and whisk in 3 tbsp sugar, egg yolks, cream, vanilla, and liqueur.
  4. Toast macadamia nuts by spreading on a baking sheet and baking for 10-12 minutes, watching to make sure they do not burn.
  5. Split nuts between 6 ramekins.
  6. Pour chocolate mixture on top of nuts.
  7. Place ramekins in a baking dish and fill baking dish with water until it is halfway up the sides of the ramekins (DO NOT drip or splash any water into your ramekins).
  8. CAREFULLY place in the oven and bake 40-50 minutes, until set around the outside and loose in the center.
  9. Remove from oven and let cool to room temperature while still in the water bath.
  10. Remove ramekins from water bath and chill in the fridge for at least 2 hours.
  11. Just before serving, top with the remaining sugar in a thin layer (you don't have to use all the sugar) and caramelize with a creme brulee torch.
  12. Allow caramelized sugar to cool and harden (takes less than a minute).