White Chocolate Creme Brulee W/ Macadamia Nuts

1. 1

   Melt chocolate in a double boiler.

2. 2

   Preheat oven to 300 F.

3. 3

   Remove from heat and whisk in 3 tbsp sugar, egg yolks, cream, vanilla, and liqueur.

4. 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. 5

   Split nuts between 6 ramekins.

6. 6

   Pour chocolate mixture on top of nuts.

7. 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. 8

   CAREFULLY place in the oven and bake 40-50 minutes, until set around the outside and loose in the center.

9. 9

   Remove from oven and let cool to room temperature while still in the water bath.

10. 10

    Remove ramekins from water bath and chill in the fridge for at least 2 hours.

11. 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. 12

    Allow caramelized sugar to cool and harden (takes less than a minute).

* Per serving · 4 servings · Values may vary.

No additional tips available.