Pecan Praline Creme Brulee

To make this a bit easier, place the pan with creme brulee dishes in the oven before adding water to the larger pan. Creme brulee baking dishes come in many sizes, so time according to depth of the dishes. The finished custard should be set but the center will move slightly when jiggled.

Ingredients

1 cup heavy whipping cream
3 large egg yolks
¼ cup sugar
1 ½ teaspoons vanilla
½ teaspoon butter pecan flavoring, or more vanilla
4 tablespoons granulated sugar, for topping
*** Simple Sugared Pecans
¼ cup pecan halves
1 tablespoon butter
1 tablespoon brown sugar

Preparation

Preheat oven to 350°.

In a saucepan, bring cream to a boil.

Meanwhile, whisk egg yolks with granulated sugar and flavorings. Slowly whisk the hot cream into the egg yolk mixture until well blended. Place 4 shallow individual 1/2-cup baking dishes in a large baking pan. Pour cream mixture into the baking dishes. Pour boiling water into the baking dish to about halfway up the small baking dishes. Carefully place the pan in the oven. Bake for about 20 minutes, or until the centers barely move. You may have to adjust baking time, depending on the size of the baking dishes.

Toast pecans in a dry non-stick skillet, stirring constantly, until lightly browned and aromatic. Add butter and brown sugar; continue to cook over low heat, stirring, until pecans are glazed. Put pecans into a dish and refrigerate.

Cool the creme brulee then chill for about 4 to 6 hours or overnight.

Sprinkle each creme brulee with 2 to 3 teaspoons of sugar. Carefully torch to melt the sugar, moving and taking care not to burn. Or, place under the broiler, turning and watching very closely, until sugar turns a darker brown, about 1 1/2 to 2 minutes. A cooking torch is good to have if you make this often. You have much more control on melting the sugar, which forms the famous crust.

Top each creme brulee with a few of the glazed pecans.