Macadamia White Chocolate Brulee

Preheat your oven to the desired temperature of 300 degrees F (or 150 degrees C).

Next, position six ramekins in a deep baking dish. Fill each of the ramekins with 1 tablespoon of macadamia nuts.

In a saucepan, heat the cream and sugar over medium heat. As the mixture reaches a slow simmer, add the white chocolate and take it off the heat source. Whisk until the chocolate has fully incorporated into the mixture, then gradually add the egg yolks one at a time while continuing to mix until well combined. Add the vanilla extract and blend it in. Distribute the mixture evenly among the ramekins. Place the dish into the oven and then pour water into it until the ramekins are 3/4 submerged.

Bake in the preheated oven for about 45 minutes, or until the custard has set. Remove the pan from the oven and adjust the temperature to broil.

Sprinkle a layer of brown sugar over each of the ramekins. Place the pan under the broiler until the sugar has melted and caramelized, taking about 5 minutes.

Carefully remove the ramekins from the water bath. Allow them to cool for approximately 15 minutes before serving. Alternatively, refrigerate these items beforehand for a chilled dessert experience that is just as delightful when served warm.