Pecan-Bourbon Creme Brulee
- 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 coarsely-chopped toasted pecans
Preheat oven to 350 degrees. 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 crème brûlées with chopped toasted pecans, dividing equally. Cool slightly and serve.
This recipe yields 6 servings.
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.