Pecan Bourbon Creme Brulee Recipes

PECAN BOURBON CREME BRULEE

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.

BOURBON PECAN CREME BRULEE

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.

PECAN BOURBON CREME BRULEE

Steps:

• Directions
• Preheat oven to 350°F. Place six 3/4-cup soufflé dishes or 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 soufflé dishes, dividing equally. Pour enough hot water into roasting pan to come halfway up sides of soufflé dishes.
• Bake custards until just set in center, about 30 minutes. Remove from water and cool completely. Cover and refrigerate at least 6 hours.
• To serve, preheat broiler. Arrange soufflé 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 crèmes brûlees with chopped toasted pecans, dividing equally. Cool slightly and serve.s

CLASSIC CREME BRULEE

Steps:

• In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.

PECAN BRIE BRûLéE

Steps:

• To make the chile-pecan paste, put the pecans into a food processor and blitz until totally ground. Gradually add the oil-the mixture should begin to come together. Now add the chile paste, garlic granules, and salt. Turn the broiler to high.
• Spread half the chile-pecan paste in an even layer over the bread slices and put them on a baking sheet. Cut the Brie into slices and put them on top of the pecan paste. Sprinkle with the sugar and place under the broiler until it has caramelized. This should only take 5 minutes, but it can vary depending on your broiler.
• Put the remainder of the chile-pecan paste into a jar. It will keep in the fridge for up to 1 month. You can use it on toast or cookies-I enjoy it spread on salty crackers when I'm peckish in the middle of the night.