White Chocolate Macadamia Creme Brulee Recipes

Steps:

• Combine the milk and cream in a large bowl. Sprinkle in the pudding mix and whisk until blended and slightly thickened, about 1 minute. Pour into six 6-ounce ramekins and refrigerate until set, about 1 hour.
• Sprinkle the surface of each individual pudding with 1 teaspoon turbinado sugar. Gently shake each ramekin to evenly distribute the sugar over the surface of the pudding. Using a kitchen blowtorch, melt and caramelize the sugar so a thin shell forms over the surface. It's best to hold the torch a few inches away from the surface so the tip of the flame just touches the sugar. Let sit a few minutes before serving
• If you don't have a blowtorch, you can use a broiler. Preheat the broiler to high. Put the ramekins with the sugared puddings on a baking sheet about 6 inches under the broiler and broil--with the oven door slightly open so you can watch--until the sugar is melted and caramelized. This should take only 1 to 2 minutes, so don't walk away. Let sit a few minutes before serving.
• You can also caramelize the tops by heating the bottom of a metal flat-bottomed 1/2-cup measuring cup on the stove so it gets very hot. Carefully and gently press the bottom of the cup onto the sugared surface of each pudding for a few seconds to melt the sugar. Repeat, reheating the measuring cup once or twice in between if necessary.

Steps:

• In a small bowl, whisk egg yolks and 2 tablespoons sugar; set aside. In a small saucepan, combine the cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until chocolate is melted and mixture is smooth, stirring constantly. , Remove from the heat. Stir in vanilla. Stir a small amount of hot filling into egg yolk mixture; return all to the pan, stirring constantly. , Pour into two 10-oz. ramekins. Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 50-55 minutes or until center is set. Remove from water bath. Cool for 10 minutes. Refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

Steps:

• Melt chocolate in a double boiler.
• Preheat oven to 300 F.
• Remove from heat and whisk in 3 tbsp sugar, egg yolks, cream, vanilla, and liqueur.
• Toast macadamia nuts by spreading on a baking sheet and baking for 10-12 minutes, watching to make sure they do not burn.
• Split nuts between 6 ramekins.
• Pour chocolate mixture on top of nuts.
• 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).
• CAREFULLY place in the oven and bake 40-50 minutes, until set around the outside and loose in the center.
• Remove from oven and let cool to room temperature while still in the water bath.
• Remove ramekins from water bath and chill in the fridge for at least 2 hours.
• 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.
• Allow caramelized sugar to cool and harden (takes less than a minute).

Steps:

• Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
• Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
• To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.

Steps:

• Heat oven to 325°F. Place 1 cup of the baking chips in 2-cup microwavable measuring cup. Microwave uncovered on Medium (50%) 3 to 4 minutes or until chips are softened. Stir chips until smooth; cool.
• In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed until creamy. Beat in melted chips on low speed. Stir in flour, baking soda and cream of tartar. Stir in remaining 2/3 cup baking chips and the nuts.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until very light brown. Cool 2 minutes; remove from cookie sheet to wire rack.
• Stir enough paste icing color into melted coating until desired color. (Liquid food color would stiffen the coating.) Dip half of each cookie into colored coating; place on waxed paper until firm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Set 6 (4-ounce) ramekins in a deep baking dish. Put 1 tablespoon of the macadamia nuts into each of the ramekins.
• 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 extract. 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.
• Bake in preheated oven until custard has set, about 45 minutes. Remove pan and turn oven to broil.
• Sprinkle the brown sugar over each of the ramekins. Place pan under broiler until sugar has melted and caramelized, about 5 minutes.
• 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.