Maple Pecan Brulee with Candied Pecans
Maple Pecan Brulee with Candied Pecans is a delectable dessert that combines the rich flavors of maple and pecans with a creamy custard base. This dish is perfect for any occasion and is sure to impress your guests.
To make this Maple Pecan Brulee with Candied Pecans, you will need the following ingredients per serving:
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 egg yolk
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla extract
- 1 tablespoon chopped pecans
- 1 tablespoon brown sugar
- 1 tablespoon unsalted butter
For the Candied Pecans:
- 1/4 cup pecan halves
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter
To begin, preheat your oven to 325°F. In a small saucepan, heat the heavy cream and whole milk over medium heat until it begins to steam. In a separate bowl, whisk together the egg yolk, maple syrup, and vanilla extract. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
Divide the custard mixture between two ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set but still jiggles slightly in the center.
While the custards are baking, prepare the Candied Pecans. In a small skillet, melt the butter over medium heat. Add the pecans and sugar, stirring constantly until the sugar has melted and the pecans are coated. Remove from heat and let cool.
Once the custards are done baking, remove them from the oven and let them cool to room temperature. Sprinkle the chopped pecans and brown sugar evenly over the top of each custard. Using a kitchen torch, carefully brulee the sugar until it is caramelized and golden brown.
To serve, top each Maple Pecan Brulee with Candied Pecans with a few of the Candied Pecans. The dish is best served chilled and has a creamy, rich texture with a sweet maple flavor and a crunchy pecan topping.
This dish can be classified as a dessert and its three main ingredients are heavy cream, pecans, and maple syrup.
