1 quart heavy cream
¾ cups sugar
1 vanilla bean, split
8 egg yolks
1 cup finely chopped macadamia nuts
½ cup finely ground graham cracker crumbs
3 Tablespoons unsalted butter, melted
White chocolate, melted
For the Crème Brulee Custard:
Bring cream, sugar and vanilla bean to a boil. Temper egg yolks with the mixture and strain into a pan. Bake in a water bath inside an oven at 275°F approximately 45 minutes or until center is slightly set. Refrigerate for 3 hours and reserve in a chilled place.
For the Macadamia Crust:
Combine nuts, graham cracker crumbs and butter. Press mixture onto bottoms and sides of individual pie tins. Bake for 6 minutes at 350°F. Let cool down and coat with white chocolate.
To Assemble and Serve:
Place a thin layer of Crème Brulee Custard in each Macadamia Crust Pie Shell. Place a layer of mixed berries on top and cover with another layer of Custard. Place pies on a baking sheet and coat each with a thin layer of brown sugar. Broil until sugar is melted and browned. Refrigerate for 2 hours, or until topping is hard and crisp.