Ingredients and Weight:
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup white chocolate chips
- 1/4 cup macadamia nuts, chopped
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine heavy cream, milk, and white chocolate chips. Heat over medium heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and stir in macadamia nuts.
- In a separate bowl, whisk together egg yolks, sugar, and vanilla extract.
- Gradually whisk the hot cream mixture into the egg yolk mixture.
- Strain the mixture through a fine-mesh sieve into a 9x13 inch baking dish.
- Place the baking dish in a larger roasting pan filled with about 1 inch of hot water.
- Bake for 30-35 minutes, or until the custard is set but still slightly wobbly.
- Remove from oven and let cool to room temperature.
- Refrigerate for at least 4 hours, or overnight.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15g
- Carbohydrates: 25g
- Protein: 5g
Dish Characteristics:
- Creamy and rich with a delicate white chocolate flavor
- Topped with a crisp and caramelized sugar crust
- Smooth and elegant, perfect for special occasions
User Comments:
- "This crème brûlée was absolutely divine! The white chocolate and macadamia nuts added a unique twist that made it extra special."
- "The sugar crust was perfectly caramelized and added a delightful crunch to the creamy custard."
- "I loved that this recipe was easy to follow and turned out so incredibly delicious."
- "This is a must-try for anyone who loves crème brûlée! I highly recommend it."
- "It's a bit more challenging than the traditional crème brûlée, but well worth the effort. The result is simply exquisite."
Special Precautions and Tips:
- Use high-quality white chocolate to ensure a rich flavor.
- Strain the custard mixture through a fine-mesh sieve to remove any lumps.
- Do not overcook the custard, as it will become rubbery.
- Allow the crème brûlée to cool completely before refrigerating to prevent cracking.
- If you don't have a kitchen torch, you can broil the crème brûlée for about 1-2 minutes to caramelize the sugar.
