Pecan Bourbon Creme Brulee Recipes

BOURBON BRûLé

Steps:

• Slice the orange in half horizontally. Cut a thin slice (no more than 1/8 inch) from each half. Coat one side of each slice with the sugar. Heat a small, heavy skillet, preferably cast iron, on high. Place the orange slices, sugar-side down, in the skillet and sear for a couple of minutes, until lightly caramelized. Remove from pan and let cool, browned side up. Juice the rest of the orange; you should have about 1/4 cup.
• Combine bourbon, sherry, ginger liqueur and orange juice in a cocktail shaker with a few ice cubes. Stir briefly to chill. Strain over ice into two rocks glasses. Place an orange slice, caramelized side up, directly in each glass, sitting on top of the rocks. Serve.

MAPLE-PECAN BOURBON BALLS

Steps:

• In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners' sugar and process until completely combined and the mixture holds together when shaped into a ball.
• Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.
• Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners' sugar until coated.
• Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.

CLASSIC CREME BRULEE

Steps:

• In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.

PECAN BOURBON CREME BRULEE

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.

BOURBON PECAN CREME BRULEE

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.

PECAN PIE WITH BOURBON CREME

Steps:

• Preheat oven to 350.
• Prepare pie crust in pie pan and have ready.
• In 3-qt. saucepan, cook maple syrup, sugar and butter over medium heat until mixture boils. Reduce heat to medium-low and cook 5 minutes longer, stirring.
• In large bowl whisk eggs until slightly beaten. Slowly whisk the hot syrup mixture into the eggs. Do not try to add the eggs to the hot syrup. Stir in vanilla.
• Place unbaked crust on cookie sheet. Place pecans in crust. Pour syrup mixture over pecans.
• Bake 45 to 50 minutes or until filling is just set.
• Cool pie on wire rack atleast 1 hour.
• To serve, whip cream with confectioners' sugar and bourbon. Dollop onto individual pie servings.

BOURBON VANILLA CRèME BRûLéE

Steps:

• Add egg yolks to a bowl and beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.
• Pour cream in the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour half of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.
• Pour egg yolk-cream mixture into the remaining cream in the double boiler.
• Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.
• Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.
• Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.
• Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.
• Lightly tap the crystallized sugar with the back of a spoon to break it before eating.