Macadamia Crème Brûlée Square

If you love crème brûlée as much as I do, prepare yourselves for this miracle creation. I may have outdone myself with this one.

I don’t usually stray from recipes too far when I’m baking, but I had a brain-wave I couldn’t resist testing. I started with the idea of a creamy butterscotch slice with a brûlée top. When I went to trial it though, I ended up leaning further toward a true custard, but I couldn’t resist the addition of condensed milk.

Perfectly complimenting this slice is the addition of the shortbread style base, and the mellow macadamias on top – have to say I’m pretty chuffed with the results.

So what we have here has ended up bearing a strong resemblance to a true crème brûlée. Which turns out, dare I say it, also resembles a fancy take on a classic kiwi custard square. Either way, I’m not complaining!

I share this with the warning to not eat too much at once! Moderate your intake – I’ve had to send my partner away with the half of the slice I hadn’t eaten yet to stop me overindulging (more than I already did).

– Ingredients –


  • 3/4 cup unsalted butter, softened
  • 2 cups flour
  • 1/2 cup packed brown sugar
  • 1/2 tsp salt
  • Pinch of baking powder


  • 1 tin/400gm sweetened condensed milk
  • 600ml full-cream milk
  • 1 tsp vanilla
  • 6 Tbsp cornflour
  • 5 egg yolks
  • 30g butter


  • 5/8 cup sugar
  • 1/2 cup macadamia nuts

– Method –

Pre-heat the oven to 180ºC and line a 21x25cm baking tin with baking paper so all sides are covered.

Add all ingredients for the base into a food processor. Process untill it forms small lumps/crumbs. Using the back of a spoon or spatula press it evenly into the bottom of the tin. Bake in the centre of the oven until golden – around 20mins.

While the base is in the oven, begin making the custard. Melt butter in a saucepan then add condensed milk, vanilla and milk. Allow to boil, stir often to prevent burning or a skin forming.

In a separate bowl large enough for the milk mixture, whisk the egg yolks and cornflour until they form a smooth paste.

Add a splash of the boiling milk mixture, whisking quickly to prevent the egg yolks scrambling. Repeat a few times. Add the rest of the boiling milk mixture – it should thicken fairly quickly untill almost stiff and whisking becomes difficult. Pour the custard onto base and smooth it as flat as possible. Let cool then smooth sandwich-wrap over the custard and leave to set in fridge for a few hours/overnight.

If you don’t have a blow-torch: Place oven rack as high in the oven as it can go (while still fitting the tray) and pre-heat to your ovens hottest temperature on grill.

Sprinkle sugar evenly, covering all the custard. Make sure the baking paper isn’t protruding more than a couple of centimeters above the custard. Place tin under the grill. Check on it as you may need to move the tray around so the sugar melts evenly. Remove as soon as the sugar is liquid and golden – this should take 7 – 11 mins.

Cut macadamias to desired size. As soon as slice is out of the oven sprinkle the macadamias over so they stick to the sugar before it solidifies.

Allow to cool before removing from tin. Chill in fridge to set before cutting. To cut you will need a big knife and to use a quick, hard chop to crack through the sugar without crushing the custard.


Enjoy! And as always, let me know how you get on!

Author: Portia

Writer for Wellth. BA student in Psychology and English Literature​.

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