Macadamia and White Chocolate Creme Brulee

    Macadamia and White Chocolate Creme Brulee

    Recipe Picture:Macadamia and White Chocolate Creme Brulee
    1

    Macadamia and White Chocolate Creme Brulee

    (14)
    1hour


    15 people made this

    This is the ultimate in decadence for your next dinner party. The creme brûlée is a sweet, velvety delight, with the macadamia nuts creating a surprise in the bottom.

    Ingredients
    Serves: 6 

    • 6 tablespoons chopped and toasted macadamia nuts
    • 2 cups (500ml) pure cream
    • 1/2 cup (100g) white sugar
    • 110g white chocolate, chopped
    • 4 egg yolks
    • 1 tablespoon vanilla essence
    • 1/2 cup (110g) brown sugar, firmly packed

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 150 degrees C.
    2. Set 6 ramekins in a deep baking dish. Put 1 tablespoon of the macadamia nuts into each of the ramekins.
    3. In a saucepan, stir the cream and sugar over medium heat. When the mixture comes to a slow simmer, add the white chocolate and remove from the heat. Whisk until the chocolate has completely melted. Stir in the egg yolks, one at a time, continuing to whisk until combined. Stir in the vanilla essence.
    4. Divide the mixture evenly between the ramekins. Place the dish into the oven and then pour water into baking dish until ramekins are 3/4 submerged.
    5. Bake in preheated oven until custard has set, about 45 minutes. Remove pan. Turn on grill.
    6. Sprinkle the brown sugar over each of the ramekins. Place pan under grill until sugar has melted and caramelized, about 5 minutes.
    7. Remove ramekins from water bath. Allow to cool for about 15 minutes. I prefer to chill these in the fridge before serving however they are just as heavenly served warm.
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    Reviews and Ratings
    Global Ratings:
    (14)

    Reviews in English (12)

    by
    13

    Great recipe, you're right out the macadamia nuts, they are a nice surprise in this creme brulee. It wasa little bit too sweet for me so next time i would probably reduce the sugar amount or use a less sweet chocolate. This is a winner, made for a dinner party and admired by all. I served it with strawberries in cointreau which provided a good balance.  -  06 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    6

    I followed the recipe to a T and it never completely set up. The flavor is great but I've got more of a thick, cold soup...  -  04 Jan 2010  (Review from Allrecipes USA and Canada)

    by
    5

    If only this was zero calories... No matter. Make this and grab a TABLESPOON to eat it with.  -  01 Jan 2009  (Review from Allrecipes USA and Canada)

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