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Walnut and Vanilla Creme Brulee
    Walnut and Vanilla Creme Brulee


    Servings: 10
    Prep Time: 40 minutes
    Bake Time: 50 to 60 minutes
    Chill Time: 4 hours Start to Finish: 5 hours, 50 minutes
    Times are approximate


    4 cups whipping cream
    2 cups walnuts, toasted
    2 tablespoons walnut oil
    12 egg yolks
    1 cup granulated sugar
    1 vanilla bean, split and scraped
    Glazed Walnuts:
    10 walnut halves
    1 teaspoon maple syrup
    confectioners sugar, for dusting
    3/4 cup granulated sugar, for caramelizing

    Suggested Items:
    large skillet
    large saucepan
    10 6-oz ramekins
    large baking pan
    Wire Rack
    small skillet
    Parchment Paper
    kitchen torch or oven broiler


    *Toasting Walnuts*: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.

    Combine cream, walnuts and walnut oil in large saucepan over medium heat. Heat to 200°F. Remove from heat and let stand 20 minutes to allow infusion of walnut flavour. Strain through a fine mesh strainer and keep warm. Discard walnuts.

    Beat egg yolks, sugar and vanilla bean in a mixing bowl until pale and thick. Strain through a fine mesh strainer. Gradually pour cream into egg mixture, whisking until combined.

    Pour mixture into 10 6-oz ramekins. Place ramekins in a large baking pan; pour boiling water into pan to halfway up sides. Bake at 300°F about 50 to 60 minutes, or until custard is just set. Remove from oven and set ramekins on a rack to cool slightly. Transfer to refrigerator for at least 4 hours.

    *Glazed Walnuts*: Meanwhile place walnuts in small dry skillet over medium heat. Stir a few minutes until fragrant. Stir maple syrup into walnuts and cook 1 minute, or until well-coated and syrup is absorbed into walnuts. Transfer to parchment paper-lined tray to cool. Dust lightly with confectioners sugar.

    Just before serving, sprinkle 1 tablespoon sugar on each ramekin.

    Using a kitchen torch or oven broiler to brown and caramelize sugar.

    Immediately top with a glazed walnut.

    Makes 10 servings.

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