I Really Do Miss Fraiser
This recipe is from Cafe Nervosa - The Connoisseur's Cookbook.
The recipes were tested in the kitchens of Southern Living. (I don't think that the brother Crane had their aprons out...) Fun. Food. Frippery. It's a nice little keepsake of quality nibbles and a quality show.
White Chocolate Macadamia Nut Creme Brulee
4 oz white chocolate, chopped
2 cups whipping cream, divided
5 egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup plus 1 tablespoon chopped macadamia nuts, toasted
1/2 cup firmly packed brown sugar
Garnish: White Chocolate Shavings
Combine white chocolate and 1/2 cup whipping cream in a heaven saucepan; cook over low heat, stirring constantly, until chocolate melts. Add remaining 1 1/4 cups whipping cream, egg yolks, 1/2 cup sugar and vanilla, stirring with a wire whisk until sugar dissolves and mixture is smooth. Place 1 tablespoon chopped macadamia nuts in each of 5 (5x1 inch) round individual baking dishes. Pour custard evenly over nuts. Place dishes in a large roasting pan. Add hot water to pan to depth of 1/2 inch.
Bake at 275 degrees for 1 hour and 10 minutes or until almost set. Cool custards in water in pan on a wire rack. Remove from pan; cover and chill custards at least 8 hours.
Sprinkle about 1 1/2 tablespoons brown sugar evenly over each custard; place custards in pan.
Broil 5 1/2 inches from heat (with electric oven door partially opened) until brown sugar melts. Let stand 5 minutes to allow brown sugar to harden. Garnish, if desired.
Yield: 5 servings.