Bourbon Pecan Creme Brulee Recipes
BOURBON PECAN CREME BRULEE
Make and share this Bourbon Pecan Creme Brulee recipe from Food.com.
Provided by Da Huz
Categories Dessert
Time 4h45m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 350.
- Heat the cream to a simmer, stirring occasionally to prevent a skin from forming.
- Meanwhile fork together the egg yolks and sugar, taking care not to incorporate any air into the mix.
- When cream is hot, remove from heat and add vanilla and bourbon.
- Slowly pour cream into eggs, mixing with fork, being careful not to incorporate any air into the mix. You have to pour slowly, otherwise the hot cream will cook the egg.
- Divide custard between 6 ramekins and place in a baking dish. Add water to the baking dish so that it comes up the sides of the ramekins to the level of the custard inside. Take care not to splash any water into the ramekins.
- Carefully place baking dish in the oven (don't splash water into the ramekins) and bake about half an hour. Custard is done when it is set but still jiggly.
- Remove from the oven and take the ramekins out of the water bath. Allow to cool to room temperature, then cover with plastic wrap and refrigerate at least a couple hours, and up to 2 days.
- When ready to serve, cover each custard with about 2 tsp of brown sugar and caramelize with a torch (or you can use the broiler in your oven, but be careful, the line between caramelized and burned is a fine line). Top with toasted pecans.
Nutrition Facts : Calories 635, Fat 49.3, SaturatedFat 25.6, Cholesterol 384.9, Sodium 51.7, Carbohydrate 39, Fiber 0.9, Sugar 34.6, Protein 6.5
PECAN BOURBON CREME BRULEE
A bit different because the toasted pecans are chopped and sprinkled on top, but neverless an excellent brulee
Provided by Abby Girl
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Place six 3/4-cup custard cups in large roasting pan.
- Whisk egg yolks, sugar, bourbon and vanilla extract in large bowl to blend. Bring whipping cream to boil in heavy medium saucepan. Gradually whisk hot whipping cream into egg yolk mixture. Pour custard into souffl dishes, dividing equally.
- Pour enough hot water into roasting pan to come halfway up sides of souffl dishes. Bake custards until just set in center, about 30 minutes.
- Remove from water and cool completely. Cover and refrigerate at least 6 hours. (Custards can be prepared up to 2 days ahead. Keep covered and refrigerated.).
- Preheat broiler. Arrange custard dishes on baking sheet. Sprinkle 1 tablespoon golden brown sugar evenly over each. Broil until sugar melts and turns dark brown, rotating baking sheet for even browning and watching closely, about 2 minutes. Sprinkle creme brulees with chopped toasted pecans, dividing equally.
Nutrition Facts : Calories 659.3, Fat 50, SaturatedFat 25.8, Cholesterol 450.5, Sodium 55.5, Carbohydrate 43.5, Fiber 0.9, Sugar 39, Protein 6.9
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