Recipe: Macadamia brûlée

May is Macadamia month as Australia celebrates 40 years of commercially grown macadamias. To get involved in the celebrations and support the industry here is a delicious dessert recipe sure to delight your tastebuds.

Macadamia brulee (Autumn release 01 03 14)

Macadamia brûlée

Serves 8

3 cups thickened cream
1 cup milk
120g macadamia butter*
1/4 cup honey
8 egg yolks
1/4 cup sugar
extra sugar

Put the cream, milk, macadamia butter and honey into a medium saucepan and bring slowly to the boil, stirring with a whisk to incorporate the butter and honey. Set aside.

Whisk the egg yolks and sugar in a large glass or ceramic bowl and pour the hot cream over the eggs and sugar and whisk to combine well. Clean and dry the saucepan and pour in the custard mix. Stir over a gentle heat with a wooden spoon until it is thickened and coats the back of the spoon.

Divide the custard between 8 x 1/2 cup ramekin dishes filling right to the top and place into the fridge to chill overnight.

To serve sprinkle tops with an even layer of sugar and using a blowtorch or under a preheated grill, quickly and evenly caramelise the tops.

*Macadamia butter is available at some farmers markets, specialty stores or it is easy to make your own, see the recipe at

For more fabulous recipes head over to the Australian Macadamia Society website at:

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