Description
Indulge in the delightful combination of creamy vanilla custard topped with a crispy sugar layer and enhanced with caramel and pecans.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (160°C).
- In a saucepan, combine the heavy cream, sugar, and salt. Heat over medium heat until sugar is dissolved.
- In a bowl, whisk the egg yolks and vanilla extract until well combined.
- Slowly pour the warm cream mixture into the egg yolks, whisking continuously.
- Strain the mixture through a fine sieve into ramekins.
- Add caramel sauce and chopped pecans on top of each ramekin.
- Bake in a water bath for 30-35 minutes or until set.
- Let cool, then refrigerate for at least 2 hours.
- Before serving, sprinkle sugar on top and torch until caramelized.
Notes
- Make sure to cool the custard before adding the topping.
- Use a kitchen torch for best results when caramelizing sugar.
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 28g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg
Keywords: Mini Crème Brûlée Caramel Pecan