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 flavor. Strain through a fine mesh strainer and keep warm. Discard walnuts.
Beat egg yolks, sugar and vanilla 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 15 6-ounce ramekins. Place ramekins in a large baking pan; pour boiling water into the 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
Place walnuts in a small dry skillet over medium heat. Stir a few minutes until fragrant.
Stir maple syrup into walnuts and cook until well coated and syrup is absorbed, 1 to 2 minutes, stirring constantly. Transfer to parchment paper-lined tray to cool. Dust lightly with icing sugar.
Just before serving, sprinkle 1 tablespoon sugar on each ramekin. Using a kitchen torch or oven broiler, brown and caramelize sugar. Immediately top with a glazed walnut.
Your browser does not support images upload. Please choose a modern one
Sign Up for Our Free Newsletter
Subscribe to our free e-newsletter to receive the latest updates from California Walnuts, including tasty nutritious recipes, health and fitness tips
Please Note
This link connects to a third party website not associated with the California Walnut Board. The link has been provided solely as a convenience to you. The California Walnut Board assumes no responsibility for the accuracy, quality, safety, or nature of the content on the linked site. Click Continue to visit the requested site, or click cancel to remain on the current page.
