Nut Crusted Citrus Guava Creme Brulee

Demonstrated by: Sherrie Foster.
Leeward Community College Culinary Program on February 27, 2005.



Nut Crusted Citrus Guava Creme Brulee

  • 2 cups heavy cream
  • 1/2 cup milk
  • 1/2 cup sugar
  • Zest of 1 lemon
  • 1/2 cup thawed guava juice concentrate
  • 6 egg yolks
  • 2 tablespoons vanilla extract
  • 4 to 6 tablespoons sugar
  • 1/4 cup finely ground macadamia or pistachio nuts


  1. Preheat electric oven to 300°F.
  2. In a heavy saucepan, combine cream, milk, sugar, lemon zest, and guava juice concentrate.
  3. Scald the cream mixture by heating until bubbles start to form around the edge of the pan.
  4. Remove from heat and place into an ice bath.
  5. In a large bowl, beat egg yolks; whisk into the cream mixture.
  6. Add vanilla; strain to remove lemon zest.
  7. Pour mixture into six 4-oz ramekins; place the ramekins into a hot water bath.
  8. The water should be half way up the sides of the ramekins.
  9. Bake until custard is set, about 20 to 30 minutes.
  10. Remove the ramekins from the water bath; chill custard in the refrigerator for 4 hours or overnight.
  11. To serve, sprinkle about 1 tablespoon of sugar on top of each chilled custard.
  12. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust, or place under a broiler until sugar is caramelized.
  13. Immediately sprinkle the nuts over the top of the caramelized sugar, allowing the nuts to set into the sugar crust.

Makes 6 servings.


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