SILKEN CREME BRULEE (WITH 12 VARIATIONS)
This is for the 'temper egg' challenged. Though the recipe is 'temper' free, it truly comes out smooth and silky. From Southern Living, one basic recipe with 12 variations, from sweet to savory. See variations listed in instructions below. The amount yield depends on the size of your cups. You can bake ahead of time, but you should wait until just a few minutes before serving to caramelize the sugar, otherwise the caramelized sugar will begin to liquify if sits for more than an hour. Don't eliminate the waterbath. It creates a cushion from the heat, allowing the custard to bake slowly without curdling. Naturally, cook time varies, but they're easier to make than one thinks...guaranteed.
Provided by gailanng
Categories Dessert
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together first 4 ingredients until sugar dissolves and mixture is smooth. Pour the mixture evenly into 5 (5"x1") round ramekins or custard cups. Place cups in a large roasting pan or a 15x10" jellyroll pan. Add hot water to pan to a depth of 1/2 inch. (Tip: All baking times are for 5"x1" round baking dishes. Adjust baking time more or less according to your cup size. See test for doneness in next paragraph.) As a general rule, 4 oz. cups yield 10 servings, 6 oz. cups yield 7 servings and 8 oz. cups yield 5 servings.).
- Bake at 300 degrees for 40 - 50 minutes or until almost set. Cool custards in water in pan on a wire rack. Carefully remove from pan; cover and chill 8 hours. (Tip: Baking times may need to be adjusted according to size of the baking cups. The creme brulee is done when the center is slightly liquid and a knife will NOT come out clean.).
- Sprinkle about 1/2 tablespoons brown sugar over each custard then place custards in a jellyroll pan.
- Broil 5 1/2 inches from heat (if using an electric oven, leave door partially open) until sugar melts. (Tip: When you broil the brown sugar, get the creme brulee as close to the heating element as possible. You may need to place an inverted roasting pan on the top shelf of the oven; then place the brulee on a baking sheet on top to elevate. A chef's secret is to nestle the custards in a pan filled with ice; then broil. The ice keeps the custards cold while the sugar melts.) Let stand 5 minutes to allow sugar to harden. Garnish, if desired.
- ALMOND CREME BRULEE:.
- Reduce vanilla to 1 teaspoon; add 1 additional egg yolk, 2 tablespoons almond liqueur and 1/4 cup chopped toasted almonds to custard mixture. Proceed as directed in basic recipe; bake 1 hour.
- CHOCOLATE CREME BRULEE:.
- Cook 4 ounces semisweet chocolate squares and 1/2 cup whipping cream from the basic recipe in a small heavy saucepan over low heat, stirring constantly, until chocolate melts. Add remaining 1 1/2 cups whipping cream; reduce vanilla to 1 teaspoon. Proceed as directed in basic recipe; bake 55 minutes.
- BERRY CREME BRULEE:.
- Place 8 - 10 fresh blackberries or raspberries in each baking dish; pour custard mixture over berries. Proceed as directed in basic recipe; bake 45 minutes.
- COFFEE CREME BRULEE:.
- Cook 1 1/2 teaspoons instant coffee granules and 1/4 cup whipping cream from the basic recipe over medium heat, stirring constantly, about 2 minutes or until coffee dissolves. Add remaining 1 3/4 cups whipping cream; reduce vanilla to 1 teaspoon. Proceed as directed in the basic recipe; bake 45 - 50 minutes.
- DOUBLE RASPBERRY CREME BRULEE:.
- Reduce vanilla to 1 teaspooon; add 1 additional egg yolk and 1 1/2 tablespoon raspberry liqueur to custard mixture. Place 8 - 10 fresh raspberries in each baking dish; pour custard mixture over berries. Proceed as directed in basic recipe; bake 55 minutes.
- GINGER CREME BRULEE:.
- Reduce vanilla to 1 teaspoon; add 2 tablespoons grated fresh ginger to custard mixture. Proceed as directed in the basic recipe; bake 1 hour and 5 minutes.
- ORANGE CREME BRULEE:.
- Reduce vanilla to 1 teaspoon; add 1 additional egg yolk, 2 tablespoons grated orange rind and 2 tablespoons almond liqueur to custard mixture. Proceed as directed in basic recipe; bake 1 hour.
- PEPPERMINT CREME BRULEE:.
- Reduce vanilla to 1 teaspoon; add 1 additional egg yolk and 3 tablespoons peppermint schnapps. Proceed as directed in basic recipe; bake 50 minutes. Substitute 5 hard peppermint candies, crushed (in place of brown sugar); broil as directed.
- WHITE CHOCOLATE MACADAMIA CREME BRULEE:.
- Cook 4 ounces white chocolate and 1/2 cup whipping cream froom basic recipe in a heavy saucepan over low heat, stirring constantly, until chocolate melts. Add remaining 1 1/2 cups whipping cream; reduce vanilla to 1 teaspoon. Proceed as directed in basic recipe. Place 1 tablespoon chopped macadamias, toasted, in each dish then pour custard over nuts. Bake 1 hour and 10 minutes.
- ONION CREME BRULEE:.
- Melt 2 tablespoons butter in skillet over low heat; add 1 cup coarsely chopped onion and cook, stirring occasionally, 45 minutes or until caramelized. Reduce sugar in basic recipe to 1 tablespoon, omit vanilla and add 1 teaspoon salt and caramelized onion to the custard mixture. Process onion mixture in a blender until smooth. Proceed as directed in basic recipe; bake 50 minutes.
- ROASTED GARLID CREME BRULEE:.
- Cut off the flat end of 2 garlic bulbs and spread apart whole cloves, leaving tight outer covering intact. Trim pointed end so bulb will sit flat. Place garlic bulbs, trimmed ends down, on a sheet of aluminum foil. Drizzle with 2 teaspoons olive oil; wrap in aluminum foil. Bake 350 dgrees for 1 hour; cool. Squeeze out pulp from each garlic clove. Reduce sugar in basic recipe to 1 tablespoon; omit vanilla and add 1 teaspoon salt and garlic pulp to custard mixture. Process mixture in a blender until smooth. Proceed as directed in basic reicpe; bake 40 minutes.
- BLUE CHEESE AND BLACK PEPPER CREME BRULEE:.
- Reduce sugar in basic recipe to 1 tablespoon and omit vanilla; add 1 teaspoon salt, 1/4 cup blue cheese and 1 teaspoon freshly ground black pepper to custard mixture. Process mixture in a blender until smooth. Proceed as directed in basic recipe; bake 45 minutes.
Nutrition Facts : Calories 546.2, Fat 39.3, SaturatedFat 23.4, Cholesterol 296.4, Sodium 50.1, Carbohydrate 45.1, Sugar 41.8, Protein 4.4
WHITE CHOCOLATE CRèME BRûLéE
Serve this super-creamy chocolate dessert on its own, or as part of an 'assiete' of mini chocolate puddings
Provided by Good Food team
Categories Dessert, Dinner
Time 35m
Number Of Ingredients 5
Steps:
- Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
- Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
- To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.
Nutrition Facts : Calories 451 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 17 grams fiber, Protein 5 grams protein, Sodium 0.09 milligram of sodium
WHITE CHOCOLATE CREME BRULEE
Steps:
- Combine the milk and cream in a large bowl. Sprinkle in the pudding mix and whisk until blended and slightly thickened, about 1 minute. Pour into six 6-ounce ramekins and refrigerate until set, about 1 hour.
- Sprinkle the surface of each individual pudding with 1 teaspoon turbinado sugar. Gently shake each ramekin to evenly distribute the sugar over the surface of the pudding. Using a kitchen blowtorch, melt and caramelize the sugar so a thin shell forms over the surface. It's best to hold the torch a few inches away from the surface so the tip of the flame just touches the sugar. Let sit a few minutes before serving
- If you don't have a blowtorch, you can use a broiler. Preheat the broiler to high. Put the ramekins with the sugared puddings on a baking sheet about 6 inches under the broiler and broil--with the oven door slightly open so you can watch--until the sugar is melted and caramelized. This should take only 1 to 2 minutes, so don't walk away. Let sit a few minutes before serving.
- You can also caramelize the tops by heating the bottom of a metal flat-bottomed 1/2-cup measuring cup on the stove so it gets very hot. Carefully and gently press the bottom of the cup onto the sugared surface of each pudding for a few seconds to melt the sugar. Repeat, reheating the measuring cup once or twice in between if necessary.
CARAMELISED WHITE CHOCOLATE, GINGER CARAMEL & MACADAMIA TARTS
This stunning patisserie-standard, mousse-like dessert from Great British Bake Off winner Edd Kimber is pure indulgence on a plate
Provided by Edd Kimber
Categories Dessert
Time 3h45m
Yield Makes 6 tarts
Number Of Ingredients 23
Steps:
- For the sweet pastry, put the flour, almonds, icing sugar, salt and vanilla seeds into the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and pulse again until fully combined. If the pastry isn't coming together into a uniform mass, add chilled water, 1 tsp at a time, and pulse until the dough starts to come together. Be careful not to overwork the dough as you will make the pastry tough, and it's likely to shrink more when cooked. Tip the dough onto a lightly floured work surface and lightly knead until smooth and uniform in colour. Wrap in cling film and chill until needed.
- To make the caramelised white chocolate, heat oven to 120C/100C fan/gas ½. Put the chocolate on a large baking tray and bake for 45 mins-1 hr, giving it a good stir every 10 mins, until it's a light golden brown - almost the colour of peanut butter. After 45 mins or so, the chocolate may start to look chalky or seized, but should become smooth again after a good stir. If not, don't worry, as it will be melted again in the next stage. Scrape the chocolate into a bowl, cover and set aside.
- For the bavarois, pour the milk into a medium saucepan and bring to the boil. Meanwhile, put the egg yolks and sugar in a bowl and whisk together. Put the gelatine in a small bowl of cold water and leave to soften for 3-5 mins. Once the milk has come to the boil, pour onto the egg mixture while whisking quickly together to prevent the eggs scrambling. Pour back into the pan and cook, stirring constantly, until the custard thickens (if you have an instant-read thermometer, it should be 75-80C). Pour the custard into a bowl and add 150g of the caramelised chocolate and the gelatine (squeezing out the water), stirring until both have melted. Sieve through a fine mesh sieve to remove any lumps from the chocolate. Cover the bowl with cling film and chill until the custard has cooled and started to set around the side of the bowl - but don't leave for too long or it will set completely. Whip the cream until it holds soft peaks and carefully fold this through the custard until smooth and fully combined. Pour the mixture into the holes of your silicone dome mould and carefully place in the freezer until frozen solid (best left overnight).
- Now bake your tart cases. Remove the pastry from the fridge and allow to soften slightly for 15 mins before rolling out until it is around 2mm thick. Cut out rounds of pastry just larger than the 6 tartlet cases and use to carefully line. Place the lined cases onto a parchment-lined baking tray and chill in the fridge or freezer until the pastry is firm. Heat oven to 180C/160C fan/gas 4. Line the tarts with a piece of parchment and fill with baking beans or rice. Bake the tarts for 20 mins, then remove the parchment and beans, and bake for a further 5-10 mins until the bases of the tarts start to brown. Allow the tarts to cool fully.
- For the ginger macadamia caramel, put the cream and ginger in a small saucepan and bring to the boil. Remove the pan from the heat and cover with a lid, allowing the ginger to infuse into the cream for 1 hr. Strain the cream through a fine mesh sieve into a measuring jug, topping back up to 120ml if needed. Put the sugar in a medium saucepan over a medium heat and cook until the sugar has melted and caramelised, swirling but not stirring, until it is a dark caramel colour. Pour in half the cream - be careful as this mixture will bubble up violently. Once the caramel has settled, add in the remaining cream, stirring over the heat if any lumps have formed. Add the butter and ¾ of the nuts, and stir to combine. Once the caramel has cooled slightly, divide it between the tart shells.
- For the glaze, put the remaining 225g of caramelised white chocolate in a bowl. Pour the cream into a saucepan and bring to the boil, then pour over the chocolate, stirring until you have a smooth, pourable glaze. Remove the bavarois domes from the freezer and carefully unmould, placing them on a wire rack set over a baking tray. While the glaze is still warm and fluid, pour over the domes, making sure the entire surface is covered. Using a small palette knife, lift the domes from the rack and carefully place on top of the tarts.
- To decorate, chop the remaining nuts so they are fairly fine, then press around the base of the domes where they sit on the tarts. Chill for 30 mins (or up to 24 hrs) to allow the bavarois to defrost before serving.
Nutrition Facts : Calories 1444 calories, Fat 108 grams fat, SaturatedFat 53 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 80 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
WHITE CHOCOLATE MACADAMIA CREME BRULEE
I had this wonderful dessert on vacation and have since played around with a basic Creme Brulee recipe until I came up with this little bit of heaven!
Provided by Sandy
Categories World Cuisine Recipes European French
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Set 6 (4-ounce) ramekins in a deep baking dish. Put 1 tablespoon of the macadamia nuts into each of the ramekins.
- In a saucepan, stir the cream and sugar over medium heat. When the mixture comes to a slow simmer, add the white chocolate and remove from the heat. Whisk until the chocolate has completely melted. Stir in the egg yolks, one at a time, continuing to whisk until combined. Stir in the vanilla extract. Divide the mixture evenly between the ramekins. Place the dish into the oven and then pour water into baking dish until ramekins are 3/4 submerged.
- Bake in preheated oven until custard has set, about 45 minutes. Remove pan and turn oven to broil.
- Sprinkle the brown sugar over each of the ramekins. Place pan under broiler until sugar has melted and caramelized, about 5 minutes.
- Remove ramekins from water bath. Allow to cool for about 15 minutes. I prefer to chill these in the fridge before serving however they are just as heavenly served warm.
Nutrition Facts : Calories 610.4 calories, Carbohydrate 49.8 g, Cholesterol 249.2 mg, Fat 44.7 g, Fiber 0.8 g, Protein 5.2 g, SaturatedFat 24 g, Sodium 58 mg, Sugar 46.3 g
WHITE CHOCOLATE CREME BRULEE
When you want a dessert for a special occasion, try this one. Serving two, it's perfect for Valentine's Day or an anniversary dinner. But if need be, you can double the recipe, as I often do for my family. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk egg yolks and 2 tablespoons sugar; set aside. In a small saucepan, combine the cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until chocolate is melted and mixture is smooth, stirring constantly. , Remove from the heat. Stir in vanilla. Stir a small amount of hot filling into egg yolk mixture; return all to the pan, stirring constantly. , Pour into two 10-oz. ramekins. Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 50-55 minutes or until center is set. Remove from water bath. Cool for 10 minutes. Refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
Nutrition Facts : Calories 854 calories, Fat 62g fat (36g saturated fat), Cholesterol 488mg cholesterol, Sodium 86mg sodium, Carbohydrate 70g carbohydrate (68g sugars, Fiber 0 fiber), Protein 9g protein.
CHOCOLATE MACADAMIA NUT CREME BRULEE
The only way you could possibly improve Creme Brulee is to add a little bit of chocolate and macadamia nuts This is the brulee to end all brulees. From Chef Daniel Bruce. The Zaar computer is not recognizing some of the instructions so.....the 1st 4 ingredients are for the custard. The next 6 ingredients are for the chocolate mixture. The last 2 ingredients are for the topping.
Provided by dojemi
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- CUSTARD: Beat together the ingredients, strain and reserve.
- CHOCOLATE MIXTURE: Heat cream to boil, remove and stir in remaining ingredients, keep warm.
- BRULEE TOPPING: Mix together and reserve.
- FINAL PROCEDURE: Preheat oven to 300°F Place Chocolate mix evenly into the bottom of four flat ramequins.
- 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. Remove and cool.
- To serve, sprinkle sugar evenly over cooked custard and glaze under broiler or touch to burn sugar, warm slightly and serve.
Nutrition Facts : Calories 739.3, Fat 57.3, SaturatedFat 31.6, Cholesterol 362.1, Sodium 64, Carbohydrate 54.8, Fiber 0.8, Sugar 49.8, Protein 5.7
WHITE CHOCOLATE CREME BRULEE
Make and share this White Chocolate Creme Brulee recipe from Food.com.
Provided by seahorse73
Categories Dessert
Time 1h31m
Yield 12 ramekins
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees.
- In a large bowl, whisk together the egg yolks, whole egg and 1/4 cup sugar until smooth.
- Chop the white chocolate; set aside.
- Heat cream and half and half over medium heat just until it begins to bubble.
- Turn the heat to low and add chocolate, stirring until melted.
- Start to laddle chocolate cream into the eggs slowly, whisking well with each addition.
- When the mixture is incorporated, strain into clean bowl.
- Stir in vanilla and nutmeg.
- Ladle mixture into 12 (1/2 cup) ramekins.
- Place in large baking pan, add enough hot water to come halfway up the sides of the dishes.
- Cook 45 minutes.
- They will have a light gold top and be slightly wobbly in the center.
- Remove from pan, transfer to rack to cool.
- Cover loosely and refrigerate until chilled.
- Several hours before serving: start to caramelize the custards.
- Place oven rack on 2nd rack from the broiler.
- Sprinkle 1 1/2 tsp sugar on top of each ramekins, arrange on baking sheet.
- Place under broiler 5 to 6 minutes.
- Rotate 1/2 way through.
- Cool on racks and then refrigerate again until chilled.
Nutrition Facts : Calories 319.9, Fat 24.8, SaturatedFat 14.9, Cholesterol 142.9, Sodium 48, Carbohydrate 21.8, Sugar 19.7, Protein 3.8
WHITE CHOCOLATE CREME BRULEE W/ MACADAMIA NUTS
From "Elegantly Easy Creme Brulee" by Puente. Delicious! Err on the side of slightly over-cooking, as it turned out a bit soft for us. Note that most of the prep time is cooling time... this is quite easy to make. Also note that the liqueur is optional.
Provided by Da Huz
Categories Dessert
Time 4h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate in a double boiler.
- Preheat oven to 300 F.
- Remove from heat and whisk in 3 tbsp sugar, egg yolks, cream, vanilla, and liqueur.
- Toast macadamia nuts by spreading on a baking sheet and baking for 10-12 minutes, watching to make sure they do not burn.
- Split nuts between 6 ramekins.
- Pour chocolate mixture on top of nuts.
- Place ramekins in a baking dish and fill baking dish with water until it is halfway up the sides of the ramekins (DO NOT drip or splash any water into your ramekins).
- CAREFULLY place in the oven and bake 40-50 minutes, until set around the outside and loose in the center.
- Remove from oven and let cool to room temperature while still in the water bath.
- Remove ramekins from water bath and chill in the fridge for at least 2 hours.
- Just before serving, top with the remaining sugar in a thin layer (you don't have to use all the sugar) and caramelize with a creme brulee torch.
- Allow caramelized sugar to cool and harden (takes less than a minute).
Nutrition Facts : Calories 669.6, Fat 54, SaturatedFat 28.4, Cholesterol 302.8, Sodium 72.2, Carbohydrate 41.6, Fiber 1, Sugar 37.9, Protein 7.2
MMM... WHITE CHOCOLATE CREME BRULEE
This recipe came from my friend Duncan. He said, "I have a yummy tasty White Chocolate Creme Brulee that is fabulously easy to make. I'm not a big fan of white chocolate and I love this." He got it from the Portobello Yacht Club.
Provided by Julesong
Categories Dessert
Time 1h15m
Yield 4-7 serving(s)
Number Of Ingredients 6
Steps:
- Position rack in center of oven and preheat to 300 degrees F.
- Whisk egg yolks and 1/4 cup sugar in a medium bowl.
- Bring cream and the remaining 1/4 cup sugar to simmer in heavy medium saucepan; reduce heat to low.
- Gradually add chopped white chocolate to the cream mixture and whisk until smooth.
- Gradually whisk the hot white chocolate mixture into yolk mixture, then whisk in vanilla.
- Pour the mixture through a fine sieve, then ladle custard into four 10-oz custard cups (if you use 4 oz ramekins, it will fill about 7 of them).
- Place the filled cups in large baking pan and add enough hot water to pan to come halfway up sides of cups.
- Bake at 300 degrees F until the custards are set in the center, about 1 hour.
- Carefully remove the custards from water and let cool.
- Cover (plastic wrap works fine) and refrigerate.
- Just before serving, preheat the broiler.
- Sprinkle 1/2 tablespoon sugar over each custard.
- Broil until the sugar caramelizes, watching carefully, which will take about 2 minutes.
- Serve hot, or refrigerate up to 1 hour and serve cold.
- Makes 4 servings.
WHITE CHOCOLATE MACADAMIA CREME BRULEE
I had this wonderful dessert on vacation and have since played around with a basic Creme Brulee recipe until I came up with this little bit of heaven!
Provided by Sandy
Categories Creme Brulee
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Set 6 (4-ounce) ramekins in a deep baking dish. Put 1 tablespoon of the macadamia nuts into each of the ramekins.
- In a saucepan, stir the cream and sugar over medium heat. When the mixture comes to a slow simmer, add the white chocolate and remove from the heat. Whisk until the chocolate has completely melted. Stir in the egg yolks, one at a time, continuing to whisk until combined. Stir in the vanilla extract. Divide the mixture evenly between the ramekins. Place the dish into the oven and then pour water into baking dish until ramekins are 3/4 submerged.
- Bake in preheated oven until custard has set, about 45 minutes. Remove pan and turn oven to broil.
- Sprinkle the brown sugar over each of the ramekins. Place pan under broiler until sugar has melted and caramelized, about 5 minutes.
- Remove ramekins from water bath. Allow to cool for about 15 minutes. I prefer to chill these in the fridge before serving however they are just as heavenly served warm.
Nutrition Facts : Calories 610.4 calories, Carbohydrate 49.8 g, Cholesterol 249.2 mg, Fat 44.7 g, Fiber 0.8 g, Protein 5.2 g, SaturatedFat 24 g, Sodium 58 mg, Sugar 46.3 g
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- Cut your vanilla bean open in half lengthwise then use the non-sharp side of a knife to scrape out the vanilla beans. In a thick-bottomed saucepan over medium-low heat cook the heavy cream, white chocolate, salt, vanilla bean, and actual vanilla bean pod. Stirring constantly, cook until mixture comes to a very slight simmer, just before a boil. Then take the pot off of the heat and place lid on and let steep for 10 minutes.
- In a large roasting pan place 6 (8oz) ramekins inside and put the kettle on to boil and preheat oven to 325F/163C.
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- Remove vanilla bean pod from the cream mixture and slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed. Take your time doing this so the eggs do not curdle.
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- In a medium saucepan, heat the cream, vanilla pod and seeds, grated ginger and salt just to the boil, then turn off the heat and leave the mixture to steep for at least an hour - the longer the better.
- Melt the chocolate either using a microwave (medium heat, 30 second bursts) or in a bowl set over a pan of boiling water. Leave to cool slightly.
- Preheat the oven to 140c. When the cream is ready and while the chocolate is cooling, in a separate bowl gently whisk together the yolks and sugar until smooth, trying not to add too much air to the mixture. Add the cooled cream and gently whisk to combine. Add the lukewarm (but still fluid) chocolate and gently combine. Pour the whole mixture through a sieve and into a jug.
- Set six ramekins (I used wide, shallow ramekins to maximise the amount of caramel topping) in a tall-sided baking dish. Pour the custard mixture into the ramekins and place the dish in the oven. Slowly pour water into the baking dish, enough to come up about two-thirds of the way. Bake for about 45 minutes - the actual time will depend on your oven and the size and shape of your ramekins. They are ready when the edges are set and the centre is still jiggly.
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- Combine 4 ounces white chocolate and 1/2 cup whipping cream in a small heavy saucepan; cook over low heat, stirring constantly until chocolate melts. Add remaining 1 1/2 cups whipping cream and next 3 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Place 1 tablespoon chopped macadamia nuts in each of 5 (5- x 1-inch) round individual baking dishes, and pour custard over nuts; place dishes in a large roasting pan or a 15- x 10- x 1-inch jellyroll pan. Prepare 1/2-inch water bath (see Brûlée Basics below).
- Bake at 275° 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 refrigerate 8 hours or overnight.
- Sprinkle about 1 1/2 tablespoons brown sugar evenly over each custard; place custards in jellyroll pan.
- Broil 5 inches from heat (with electric oven door partially opened) until brown sugar melts. Let stand 5 minutes to allow sugar to harden. Garnish, if desired.
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