Macadamia Nut Creme Brulee With Tropical Fruit

This elegant Macadamia Nut Creme Brulee offers a sophisticated twist on the classic French dessert. The rich, silky custard is gently infused with the buttery, nutty flavor of toasted macadamia nuts, creating a deep and complex base. Topped with a shard of caramelized sugar that cracks satisfyingly under a spoon, each bite is balanced by the bright, juicy acidity of fresh tropical fruits like pineapple, kiwi, and mango. It is the perfect centerpiece for a dinner party or a special celebration, offering a beautiful contrast between the warm, creamy custard and the cool, crisp fruit.

Cooking Method: Baking, Boiling

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 453.6

Dietary: Gluten-free, Vegetarian

Description

This elegant Macadamia Nut Creme Brulee offers a sophisticated twist on the classic French dessert. The rich, silky custard is gently infused with the buttery, nutty flavor of toasted macadamia nuts, creating a deep and complex base. Topped with a shard of caramelized sugar that cracks satisfyingly under a spoon, each bite is balanced by the bright, juicy acidity of fresh tropical fruits like pineapple, kiwi, and mango. It is the perfect centerpiece for a dinner party or a special celebration, offering a beautiful contrast between the warm, creamy custard and the cool, crisp fruit.

Ingredients

1 1/2 cup Half and half
1 cup Milk
1 cup Macadamia nuts, toasted and coarsely chopped
10 tbsp Sugar
9 large Egg yolks
6 tsp Sugar (for topping)
1 cup Pineapple wedges
1 cup Kiwi fruit wedges
1 cup Mango cubes

Directions

1
In a heavy medium saucepan, combine the half and half, milk, and toasted macadamia nuts.
2
Heat the mixture over medium heat until it just begins to boil, then remove from heat.
3
Cover the saucepan and let the mixture steep for 30 minutes to infuse the nut flavor.
4
Preheat the oven to 350F (175C).
5
Pour the half and half mixture through a fine-mesh strainer set over a large bowl to remove the nuts.
6
Whisk the 10 tablespoons of sugar and egg yolks into the warm half and half mixture until smooth.
7
Divide the custard mixture evenly among six 3/4-cup souffl dishes or ramekins.
8
Place the dishes in a large baking pan.
9
Carefully pour enough boiling water into the baking pan to come halfway up the sides of the dishes.
10
Bake until the custards are set around the edges but still slightly jiggly in the center, about 30 minutes.
11
Remove the pan from the oven and transfer the dishes to a wire rack to cool completely.
12
Cover the dishes and refrigerate until completely chilled, preferably overnight.
13
Preheat the broiler.
14
Just before serving, sprinkle 1 teaspoon of sugar evenly over the top of each chilled custard.
15
Broil until the sugar melts and caramelizes into a hard crust, watching closely to avoid burning, about 3 minutes.
16
Thread the pineapple, kiwi, and mango onto bamboo skewers.
17
Place the crme brle on plates and arrange the fruit skewers alongside to serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 453.6kcal

% Daily Value *
Total Fat 46.4g72%
Saturated Fat 34.2g172%
Cholesterol 42.3mg15%
Sodium 53.1mg3%
Total Carbohydrate 16.2g6%
Dietary Fiber 5.8g24%
Sugars 8.1g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Macadamia nuts can be found at specialty food stores or in the international section of most supermarkets.

For best results, use fresh, ripe tropical fruits that contrast well with the rich custard.

Ensure the custard is fully chilled before broiling to maintain the creamy texture.

If the sugar burns under the broiler, it will taste bitter; keep a close eye on it during the last minute.

Keywords: macadamia nut, creme brulee, tropical fruit, custard, dessert, baking, broiling, pineapple, kiwi, mango, egg yolks, half and half, caramelized sugar, water bath, chilled dessert, special occasion, nutty flavor, silky texture, fruit garnish, make ahead

Read it online: https://www.chefs-mate.com/recipe/macadamia-nut-creme-brulee-with-tropical-fruit-bon-appe/