Pecan Bourbon Crème Brûlée Recipes

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:

• 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.

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

BOURBON PECAN PIE

Steps:

• Preheat the oven to 375 degrees F. Place the frozen pie shell onto a parchment-lined baking sheet.
• In a large bowl, beat together the eggs, butter and brown sugar with a hand-held mixer until completely incorporated. Add the brown sugar, caramel sauce, bourbon, vanilla, cinnamon and salt. Beat on medium speed for 2 minutes. Fold in the pecans. Pour the filling into the pie shell. Bake until just set in the center, 40 to 50 minutes. Remove from the oven and cool for about 1 hour before slicing.

FAVORITE BOURBON PECAN PIE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
• Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.

PECAN BOURBON CREME BRULEE

Steps:

• Preheat oven to 350. Place six 3/4 cup souffle dishes or custard cups in large roasting pan. Whish egg yolks, sugar, bourbon and vanilla extract in large bowl to blend. Bring whipping cream to boil in heavy medium saucepan. Gradually whish hot whipping cream into egg yolk mixture. Pour custard into souffle dishes dividing equally. Pour enough hot water into roasting pan to come halfway up sides of souffle 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 souffle ishes on baking sheet. Sprinkle 1 tbls 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. Cool slightly and serve.

BOURBON PECAN PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Beat eggs in a large mixing bowl with an electric mixer until frothy. Mix in brown sugar. Add corn syrup and mix. Add butter, bourbon, half-and-half, vinegar, flour, and salt and beat until well mixed, 1 to 2 minutes.
• Toast pecans in a dry skillet over low heat until fragrant, 3 to 5 minutes. Place evenly in the pie crust. Pour filling mixture over. Do not overfill; you may have a little left over. Place pie on a baking sheet.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until a knife inserted into the center comes out mostly clean, about 25 minutes more. Cover the edges of the crust with foil to prevent overbrowning if desired. Remove from the oven and let cool for at least 1 hour before slicing.

BOURBON PECAN PIE

Steps:

• Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
• Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
• Place on a rack to cool slightly.