Preheat the oven to 300 f. Place 6 ramekins in a heat proof baking pan deep enough to fill with water to middle of ramekin. Add the white chocolate. In a medium bowl whisk egg yolks with 1 3 cup sugar until smooth. If using the vanilla extract add straight away.
Preheat the oven to 300 degrees f. Heat the cream chocolate and vanilla pod in a pan until the chocolate has melted. In a saucepan stir the cream and sugar over medium heat. If broiling the custards place ramekins on a baking sheet. In a medium saucepan bring the cream to a simmer over medium high heat.
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Take off the heat and allow to infuse for 10 mins scraping the pod seeds into the cream. Heat sugar with the torch until caramelized. Heat oven to 160c fan 140c gas 3. Combine the milk and cream in a large bowl. Sprinkle with remaining sugar.
Preheat oven to 150 c gas 2. Lightly whisk the egg yolks and sugar in a bowl and set aside. Whisk egg yolks sugar and salt together in a heat proof bowl. In a medium bowl whisk egg yolks with cup sugar until smooth. Turn off the heat and whisk until the white chocolate is melted.
From the heat for 4 7 minutes or until sugar is caramelized. Now slowly pour the hot heavy cream to the eggs while whisking constantly. Put 1 tablespoon of the macadamia nuts into each of the ramekins. From the heat for 4 7 minutes or until sugar is caramelized. Preheat oven to 150 c gas 2.
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Now slowly pour the hot heavy cream to the eggs while whisking constantly. Preheat the oven to 300 f.
