PECAN-BOURBON CRèME BRûLéE
Categories Bourbon Milk/Cream Dairy Egg Dessert Bake Pecan Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 7
Steps:
- 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. (Custards can be prepared up to 2 days ahead. Keep covered and refrigerated.)
- 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 brûl´es with chopped toasted pecans, dividing equally. Cool slightly and serve.
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Randy Reid
[email protected]5 stars!
kerry
[email protected]I would definitely recommend this recipe to anyone who loves crème brûlée or is looking for a new dessert to try.
rani afzal
[email protected]The caramelized sugar topping was the perfect finishing touch to this dish. It added a lovely crunch and sweetness.
Sexo heart
[email protected]I love the combination of pecan and bourbon in this recipe. It's a unique and delicious take on a classic dessert.
Lucy Montalvo
[email protected]This was my first time making crème brûlée and I'm so glad I tried this recipe. It was easier than I thought and turned out beautifully.
Bosteyo Siyad
[email protected]Overall, I thought this recipe was a good starting point. I would definitely make some adjustments to suit my own taste next time.
ahmad calboozw
[email protected]I had some trouble getting the custard to set properly. I think I may have overcooked it slightly.
Md Milan
[email protected]The pecan bourbon crème brûlée was a bit too sweet for my taste, but I still enjoyed it. I think I would try using less sugar next time.
Adeel Umer
[email protected]I made this recipe for my husband's birthday and he loved it! He said it was the best crème brûlée he's ever had.
Krystal Cabanting
[email protected]This dish was a bit more difficult to make than I expected, but it was definitely worth the effort. The final product was stunning and delicious.
Aayan Gurung
[email protected]I'm not usually a fan of crème brûlée, but this recipe changed my mind. It was so smooth and creamy, and the pecan bourbon flavor was amazing.
jin luces
[email protected]This crème brûlée was a hit at my dinner party. Everyone loved the flavor and presentation.
Ahsan Bangash
[email protected]The instructions were easy to follow and the dish turned out perfectly. I was especially impressed with how the custard cooked evenly in the water bath.
Noiy khan
[email protected]I've made crème brûlée many times before, but this recipe was definitely a game-changer. The addition of pecan and bourbon gave it a unique and delicious twist that I loved.
Gary Nagy
[email protected]This pecan bourbon crème brûlée was an absolute delight! The flavors were rich and complex, with the pecan and bourbon perfectly complementing each other. The texture was smooth and creamy, and the caramelized sugar topping added a perfect touch of s