Best 5 Pecan Bourbon Crème Brûlée Recipes

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Calling all dessert enthusiasts! Are you searching for a delectable treat that combines the rich, nutty flavor of pecans with the warmth of bourbon and the smooth creaminess of crème brûlée? Look no further! Our journey today takes us to the realm of "Pecan Bourbon Crème Brûlée," a dessert that tantalizes taste buds and leaves you craving more. Get ready to embark on a culinary adventure as we unlock the secrets to creating this masterpiece, blending the flavors of pecan, bourbon, and crème brûlée into a symphony of perfection.

Check out the recipes below so you can choose the best recipe for yourself!

PECAN BOURBON CREME BRULEE



Pecan Bourbon Creme Brulee image

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

9 large egg yolks
3/4 cup sugar
3 tablespoons Bourbon
1 1/2 teaspoons vanilla extract
2 1/2 cups whipping cream
6 tablespoons golden brown sugar
1/2 cup pecans, coarsely chopped and toasted

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

BOURBON PECAN CREME BRULEE



Bourbon Pecan Creme Brulee image

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

9 egg yolks
3/4 cup sugar
3 tablespoons Bourbon
2 teaspoons vanilla extract
2 1/2 cups heavy cream
4 tablespoons brown sugar, for topping
1/2 cup chopped pecans, toasted

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

BOURBON PECAN PIE



Bourbon Pecan Pie image

This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you're left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this - using only one or the other will change the pie's flavor. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

Provided by Julia Reed

Categories     pies and tarts, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

3 eggs, lightly beaten
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/3 cup unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 unbaked 9-inch pie shell (see recipe)
1 1/4 cups coarsely chopped pecans

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.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 18 grams, Carbohydrate 74 grams, Fat 29 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 259 milligrams, Sugar 58 grams, TransFat 0 grams

MAPLE-PECAN BOURBON BALLS



Maple-Pecan Bourbon Balls image

The bourbon ball was created in 1938 by Ruth Hanly Booe, a former Kentucky school teacher turned candy maker. The creamy original was whisky-spiked, covered with chocolate and topped with a pecan. Modern-day versions, like this one, are simpler to put together: Vanilla wafers, toasted pecans, cocoa powder, confectioners' sugar and bourbon are combined in a food processor, rolled into balls and dunked in melted chocolate or rolled in confectioners' sugar. Ours also includes a bit of maple syrup for added depth. Bar chocolate, as opposed to chocolate chips, works much better for enrobing candies because chocolate chips have less cocoa butter and become too thick to coat evenly when melted.

Provided by Samantha Seneviratne

Categories     candies, dessert

Time 45m

Yield About 2 1/2 dozen

Number Of Ingredients 9

8 ounces/225 grams vanilla wafers
1 1/4 cups/125 grams pecan halves, toasted
6 tablespoons/90 milliliters maple syrup
1/3 cup/30 grams cocoa powder
1/4 cup/60 milliliters bourbon
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/3 cup/40 grams confectioners' sugar, plus about 1/4 cup/30 grams for coating (optional)
1 1/2 cups/255 grams chopped semisweet chocolate (not chips)

Steps:

  • In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners' sugar and process until completely combined and the mixture holds together when shaped into a ball.
  • Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.
  • Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners' sugar until coated.
  • Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 56 milligrams, Sugar 7 grams

BOURBON VANILLA CRèME BRûLéE



Bourbon Vanilla Crème Brûlée image

This crème brûlée couldn't be easier especially with just four ingredients! This is not made the traditional method, but still turns out silky smooth, and it's ready faster than the oven method!

Provided by thedailygourmet

Categories     Creme Brulee

Time 2h20m

Yield 4

Number Of Ingredients 5

3 large egg yolks
¼ cup superfine sugar
1 teaspoon pure bourbon vanilla bean paste
1 cup heavy whipping cream
1 tablespoon superfine sugar

Steps:

  • Add egg yolks to a bowl and beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.
  • Pour cream in the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour half of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.
  • Pour egg yolk-cream mixture into the remaining cream in the double boiler.
  • Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.
  • Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.
  • Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.
  • Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.
  • Lightly tap the crystallized sugar with the back of a spoon to break it before eating.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 18.4 g, Cholesterol 235.2 mg, Fat 25.3 g, Protein 3.2 g, SaturatedFat 14.9 g, Sodium 28.7 mg

Tips:

  • For a richer flavor, use dark chocolate or bittersweet chocolate instead of semi-sweet chocolate.
  • If you don't have a kitchen torch, you can caramelize the sugar with a broiler. Just be sure to watch it closely so that it doesn't burn.
  • To make sure the crème brûlée is cooked through, insert a toothpick into the center. It should come out clean.
  • For a more elegant presentation, serve the crème brûlée in individual ramekins.
  • Garnish the crème brûlée with fresh berries, whipped cream, or a sprinkle of chopped nuts.

Conclusion:

Crème brûlée is a classic French dessert that is both delicious and elegant. It is made with a rich and creamy base that is topped with a layer of caramelized sugar. This dessert is perfect for any occasion, and it is sure to impress your guests. With a few simple tips, you can make crème brûlée at home that is just as good as anything you would find in a restaurant.

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