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White Chocolate Macadamia Creme Brulee

Reviewed: Jan. 27, 2012
The first time I tried this recipe I followed it exactly and the custard never set (even tried increasing bake time). After asking one of my friends, she suggested using more egg yolks. So the 2nd time I used 8 yolks and kept all the other ingredients the same. It turned out perfectly! I do suggest getting the water in the pan and then turning the oven on to preheat. That way by the time you're done with the mixing, the water is hot and this helps to bake the custard properly. Keep in mind more egg yolks means even more calories! Lol
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