Tuesday, January 17, 2012


I have to admit Creme Brulees are on the top of my list of favorite desserts, they are not complicated to make they just require time and patience to have an outstanding result. This a creamy, buttery and rich custard that has lots of textures and nothing goes better with white chocolate than macadamia nuts. ENJOY!

8 Ounces-good quality white chocolate , such as Ghirardelli or Callebaut.
3 Tablespoons granulated white sugar.
6 egg yolks
2 cups of heavy cream
1 Tablespoon of pure vanilla extract
2 Tablespoons of Macadamia nut liqueur ( optional)
1/2 cup chopped macadamia nuts, Toasted.
3/4 Cup granulated white sugar ( for the caramelized tops).

Preheat oven 300 degrees F. Place the white chocolate in a double boiler or in a heatproof bowl set over a pan of simmering water, stirring constantly until melted.. Remove from heat. Whisk in sugar, egg yolks,cream, vanilla and ( optional) macadamia nut liqueur. Blend very well.

To toast macadamia nuts, spread them out in a thin layer on a baking sheet. Place in 300 F oven for 10-12 minutes, until lightly browned. Shake the baking sheet a few times to toast the nuts evenly. Watch closely to make sure the nuts do not burn.

Divide the chopped nuts among 6 ramekins or custard cups and pour custard over nuts. Place custard cups or ramekins in a water bath and bake until set around the edges, but still loose in the center about 40-50 minutes. Remove from oven and leave in water bath until cooled. Remove ramekins from water bath and cool for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle 1 or 2 teaspoons of sugar evenly over each custard. If you use the liqueur i recommend you place ramekins in over and broil 1-2 minutes keep watch make sure sugar does not burn. Is best to place custards in pan filled with ice before caramelizing the tops. This will ensure cold firm custards.

If you decide not to ad the liqueur use a butane torch which you can find any home retail store. If you prefer not to do that feel free to Broil as well.