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Coconut Macadamia Nut Crème Brûlée

2023-02-15 - Written by: Emma J. Taylor

Dessert Coconut Macadamia Nut

Coconut Macadamia Nut Crème Brûlée

A rich and creamy coconut macadamia nut custard base topped with a layer of caramelized sugar and toasted macadamia nuts.

Coconut Macadamia Nut Crème Brûlée

Servings: 6-8

Ingredients:

  • 1 cup granulated sugar
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chopped macadamia nuts
  • 2 large egg yolks
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat oven to 300°F (150°C).
  2. In a medium saucepan, combine sugar, coconut, and macadamia nuts. Cook over medium heat, stirring constantly, until the sugar has dissolved.
  3. In a separate bowl, whisk together egg yolks, heavy cream, vanilla extract, and salt.
  4. Temper the egg mixture with the coconut mixture by slowly pouring it into the eggs while whisking continuously.
  5. Pour the mixture into 6-8 ramekins or small baking dishes.
  6. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
  7. Bake for 25-30 minutes or until set.
  8. Remove from oven and let cool to room temperature.
  9. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  10. Just before serving, sprinkle a thin layer of sugar over the top of each chilled custard base.
  11. Caramelize the sugar with a kitchen torch or under the broiler until golden brown.
  12. Serve chilled with toasted macadamia nuts on top.

Notes:

  • To toast macadamia nuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until lightly browned.
  • This recipe can be made ahead of time and refrigerated for up to 3 days.