Macadamia Nut Creme Brulée


3 Tbsp. Torani Macadamia Nut syrup

6 egg yolks

1/2 cup brown sugar

1 pint heavy cream

Pinch of salt

1/4 cup chopped macadamia nuts


Click "Print" to view all instructions... Preheat the oven to 350 degrees. Mix the yolks with 1/4 cup of the brown sugar. Scald the cream over low heat and whisk it into egg mixture. Add salt and whisk in 2 tablespoons of the syrup. Pour the custard into four small ramekins or soufflé dishes. Place in a baking pan and fill with hot water to the midpoints of the soufflé cups. Bake for 30 minutes, or until the mixture begins to set. (it should gel more as it cools.) Chill in refrigerator for a least 12 hours. When ready to serve, mix the remaining 1/2 cup brown sugar, the nuts, and the remaining 1 tablespoon of syrup and distribute evenly on top of each custard. Place under the boiler until the sugar becomes brown and caramelized.

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