Crème Brûlée

1 ripe mango, peeled, seeded, cut into 1/2-inch cubes
½ cup raspberries
¼ cup Grand Marnier
1 vanilla bean, split, scraped
8 large egg yolks
5 cups heavy cream
½ cup granulated sugar
1 tangerine, zested
1 small stick cinnamon
6 Tbsp. light brown sugar
** fresh raspberries
** mint sprigs
Pre-heat oven to 300°F.

In mixing bowl, toss mango and raspberries with Grand Marnier. Cover. Let marinate one hour. In medium saucepan stir cream, cinnamon, tangerine zest and vanilla beans. Bring to boil. Remove from heat. Let sit 15 minutes. Strain through fine sieve to extract all liquids and seeds from vanilla beans and essence from tangerine zest. In mixing bowl whisk egg yolks with sugar to light creamy color. Gradually incorporate warm cream mixture into yolks whisking constantly. Place 8 individual shallow custard cups, about 5" diameter by 1 ½" deep, in baking pan. Add cold water to pan to come half way up cup sides. Distribute mango and raspberry among cups. Add remaining Grand Marnier marinade to cream mixture. Mix well. Divide cream mixture into cups. Put pan in oven. Bake 20 minutes or until set. Remove custard cups from pan. Cool to room temperature. Refrigerate. Before serving pre-heat broiler until very hot. Spread thin even layer of brown sugar over top of custard. Place under broiler to caramelize until golden brown or caramelize with blow torch. Garnish with mint sprigs, fresh raspberries and macadamia madeleine.

Macadamia Madeleines

Makes 18 - 3 inch madeleines
6 Tbsp. unsalted butter
¾ cup macadamias
2/3 cup sugar
½ cup all-purpose flour
¼ tsp. salt
4 large egg whites

Preheat oven to 400°F. In small saucepan, melt butter over medium heat, browning lightly for extra flavor. In food processor, pulse macadamias and sugar together until nuts are ground. Do not over process or they will turn to nut butter. Place macadamia-sugar mixture in medium bowl. Using wooden spoon, stir flour and salt into macadamia-sugar mixture. Whisk in egg whites. Blend well. Slowly add melted butter while stirring batter with whisk. Transfer to glass measuring cup or small pitcher. Generously butter shell portions of madeleine pans. Pour batter directly into each shell, filling ¾ full. Bake in center of oven 12 to 15 minutes, or until well browned around edges. Let cool in pan 1 to 2 minutes. Turn pans over wire rack to release madeleines to cool completely. Store in airtight container.