Best Bourbon Pecan Creme Brulee Recipes
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.
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
PECAN-BOURBON CRèME BRûLéE
"The last time I was in Texas, where I'm from originally, I had dinner at Zuni Grill on the San Antonio Riverwalk. I felt right at home when I took a bite of the pecans in the clever, southern-style crème brûlée," says Linda M. Dunn of Sparks, Nevada."I'd like to try making it at home." Toasted pecans are sprinkled over the crème brûlée after the sugar is caramelized so that the nuts don't burn. Note that the custards can be prepared two days ahead of time. Caramelize the sugar on top of the custards up to two hours before serving, if you like.
Provided by @MakeItYours
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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