Nuts About New Zealand

Chocolate Macadamia Nut Crème Brulee


2 cups heavy cream
1/3 cup granulated sugar
4 egg yolks
1/2 teaspoon vanilla extract or vanilla beans
3/4 cup dark semi-sweet chocolate
2 tablespoons heavy cream
1/8 teaspoon grated fresh ginger
1/8 teaspoon nutmeg
1/8 teaspoon ground mace
6 tablespoons light brown sugar
4 tablespoons granulated sugar


Beat together cream, sugar, egg yolks and vanilla, strain and reserve.

Chocolate Mixture
Melt chocolate, stir in cream remove and stir in nuts, ginger, nutmeg and mace, keep warm.

Brulee Topping
Mix sugars together and reserve.

Final procedure
Preheat oven to 300 degrees. Place Chocolate mix into bottom of 4 flat ramequins evenly. Slowly pour custard mix over each mold and place onto cookie sheet pan with 1/4 inch water on bottom of pan. Bake for approximately 1 hour until set. To serve, sprinkle sugar evenly over cooked custard and glaze under broiler or touch to burn sugar, warm slightly and serve.