New Orleans Pecan Praline Crème Brûlée

A classic Southern dessert, this New Orleans Pecan Praline Crème Brûlée combines the smooth richness of creamy custard with the crunch of toasted pecans and the caramelized sweetness of praline sauce, all under a layer of golden caramel. This decadent dessert is a staple of Louisiana cuisine, and its unique flavors and textures make it a must-try for any dessert lover.

🛒 Ingredients

• 4 large egg yolks
• 1/2 cup granulated sugar
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 4 tbsp unsalted butter
• 1/2 cup dark brown sugar
• 1/2 cup pecans
• 2 tbsp light corn syrup
• 1 cup water
• 2 cups granulated sugar
• 1/4 cup light brown sugar

👨‍🍳 Instructions

1. 1

   Step 1: Preheat oven to 375°F (190°C). In a medium saucepan, combine the cream, milk, cinnamon, nutmeg, and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.

2. 2

   Step 2: Remove the saucepan from the heat and stir in the unsalted butter until it is fully melted. Allow the mixture to cool slightly.

3. 3

   Step 3: In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.

4. 4

   Step 4: Pour the tempered egg mixture into 4 (6-ounce) ramekins or custard cups. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

5. 5

   Step 5: Bake the crème brûlée for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.

6. 6

   Step 6: Remove the crème brûlée from the oven and allow it to cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

7. 7

   Step 7: Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch or under the broiler.

8. 8

   Step 8: Serve the crème brûlée chilled, topped with toasted pecans and praline sauce.

💡 Pro Tips

To toast the pecans, preheat your oven to 350°F (175°C) and bake for 5-7 minutes, or until fragrant. To make the praline sauce, combine the light brown sugar, water, and light corn syrup in a small saucepan. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.

📊 Nutrition per Serving