Pecan Pie Crème Brulee

 For the Pecan Pie

1-1/2 cups Chopped Candied Pecans (Recipe Below)
1/2 cup corn syrup 
1/3 cup maple syrup 
1/4 cup melted butter 
1/4 cup sugar 
1/2 tbsp vanilla extract 
2 eggs 
1 oz bourbon 
1/2 tsp salt 
1/2 tsp nutmeg


  1. Preheat oven to 350 degrees.  
  2. Spray 8 10oz ramekins with cooking spray.  
  3. Whisk corn syrup, maple syrup, eggs, butter sugar, bourbon, vanilla, nutmeg, and salt
  4. Add candied pecans to the egg mixture.  
  5. Ladle pecan pie mixture into each ramekin.  
  6. Bake for 30 minutes.  

Meanwhile make the Crème Brulee Mixture.  

For the Crème Brulee

2 cup heavy cream  
3/4 cup sugar
5 egg yolks
1/2 tsp vanilla extract
1/2 tsp nutmeg


  1. In a sauce pan combine 1 cup heavy cream, sugar, and nutmeg. Bring cream mixture to a boil over medium heat. Stir occasionally to make sure sugar dissolves.  
  2. Meanwhile bring a kettle of water to boil over high heat. 
  3. Once sugar dissolves remove the pan from the heat.  
  4. Temper the eggs yolks with the cream mixture. (Add 1 ladle of the cream mixture to the eggs, to bring the eggs to the temperatureof the cream mixture) Slowly add the rest of the warm cream to the egg mixture.  
  5. Add reserved 1 cup of cream to the egg mixture.  
  6. Whisk in the vanilla  
  7. Strain through a fine-mesh strainer into a 4 cup measuring cup.  (Discard any solids the strainer catches). 
  8. Lower oven to 300 degrees
  9. Place ramekins in a shallow roasting pan.  
  10. Pour or ladle crème brulee mixture over the cooked pecan pie in the ramekin.  
  11. Carefully place roasting pan with ramekins on the oven rack; pour boiling water into pan, making sure not to splash water into ramekins.  Pour the water until it’s about two-thirds the height of the ramekins. Bake until centers of custards are no longer sloshy and an instant-read thermometer reads 170 to 175 degrees, 45-50 minutes 
  12. Remove ramekins from the pan, and place on a wire cooling rack.  Cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours.
  13. Uncover ramekins. Sprinkle each with about 1 teaspoon  sugar, tilt the ramekins to ensure an even coverage of sugar.  Ignite torch and caramelize sugar. 
  14. Serve 

Candied Pecans

1-1/2 cups pecans 
1/3 cup brown sugar 
2 tbsp melted butter 


  1. Place your pecans in a food processor and pulse until your pecans are coarsely chopped. 
  2. Place chopped pecans, brown sugar, butter, and bourbon on a sheet pan.
  3. Bake in the oven for 10 minutes.  

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