Macadamia Nut and Coconut Creme Brûlée

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A silky custard infused with toasted macadamia nuts and coconut, topped with a caramelized sugar crust for a decadent finish. This australian-inspired desserts ready in about 65 minutes layers heavy cream, whole milk, egg yolks into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Whisk cream, milk, egg yolks, sugar, vanilla seeds, and coconut milk in a bowl until smooth.
  2. Step 2: Strain mixture through a fine mesh sieve into ramekins. Top each with a sprinkle of macadamia nuts.
  3. Step 3: Place ramekins in a baking dish and pour in hot water to halfway up the sides. Bake for 45 minutes until set but still slightly wobbly.
  4. Step 4: Cool to room temperature, then chill for 4 hours. Before serving, sprinkle caster sugar over the custard and caramelize with a kitchen torch.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia Nut and Coconut Creme Brûlée take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Macadamia Nut and Coconut Creme Brûlée?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Macadamia Nut and Coconut Creme Brûlée?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Macadamia Nut and Coconut Creme Brûlée for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Macadamia Nut and Coconut Creme Brûlée?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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