Melt white chocolate in a double boiler.

Preheat oven to 300°F (150°C).

Remove from heat and whisk in 3 tablespoons of sugar, egg yolks, heavy cream, vanilla extract, and macadamia nut liqueur until well combined.

Spread chopped macadamia nuts on a baking sheet.

Toast macadamia nuts in the preheated oven for 10-12 minutes, or until lightly golden, being careful not to burn them.

Divide the toasted macadamia nuts evenly among 6 ramekins.

Pour the white chocolate mixture over the nuts in each ramekin.

Place the ramekins in a baking dish.

Carefully fill the baking dish with hot water until it reaches halfway up the sides of the ramekins, avoiding splashing any water into the ramekins.

Carefully place the baking dish in the oven and bake for 40-50 minutes, or until the creme brulee is set around the edges but still slightly loose in the center.

Remove the baking dish from the oven and allow the ramekins to cool in the water bath at room temperature.

Remove the ramekins from the water bath and chill in the refrigerator for at least 2 hours.

Just before serving, sprinkle the remaining sugar (about 1/4 cup) in a thin, even layer over the top of each creme brulee.

Caramelize the sugar with a creme brulee torch until golden brown and crisp.

Allow the caramelized sugar to cool and harden slightly before serving.