White Chocolate Macadamia Crème Brûlée

This little bit of heaven comes from the kitchen of the Bella Fresca restaurant in Shreveport, Louisiana, and it is simply scrumptious.  This recipe yields 24 fluid ounces of custard which I divide evenly amongst 6-4 ounce ramekins -- adjust accordingly for what you have on hand.

Heat the oven to 325 degrees.

Heat the cream in a saucepan over medium heat.  When the cream comes to a simmer add the chocolate and remove from heat.  Whisk until the chocolate has completely melted and add the yolks, one at a time, and whisk to combine.

Place the ramekins into a baking pan and add warm water to the pan until it comes about ¾ of the way up the side of the custard dishes.  Put 1 tablespoon of the chopped nuts into each of 6-4 ounce ramekins.  Divide the cream mixture equally into the ramekins.

Place the baking pan with the water bath and the ramekins into the oven and bake for about 45 minutes, or until the custard has set up.  Remove the baking pan from the oven.  Take the ramekins out of the water bath and set aside to cool for about 15 minutes.

Sprinkle the sugar evenly over the custard and caramelize with a blow torch or under a broiler.

I like to chill these in the fridge before serving.