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Pecan creme brulee

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Pecan creme brulee

Creme brulee means burnt cream. Normally, sugar is grilled under a high heat on top of the dessert, but as I have added pecans, which will burn under a grill, I have also added a toffee layer on top. It's best to make the custard the day before you want to serve it.



  • 5 egg yolks
  • 2 tablespoons caster sugar
  • 1 1/2 cups cream
  • 1 cup full cream milk (not trim milk)
  • 1 1/2 teaspoons vanilla essence


  • 3/4 cup caster sugar
  • 2 tablespoons water
  • 140 grams pecan halves, lightly roasted



  1. Beat the egg yolks, sugar, cream, milk and vanilla essence together. Pour through a strainer into a greased 4-cup capacity shallow ovenproof dish or 6x 3/4-cup capacity ramekins.
  2. Place the dish (or dishes) into a water bath in the oven. A water bath or bain marie is where you place a large baking dish in the oven. Inside this put the dish containing your food. Carefully pour in sufficient cold water to come at least half-way up the sides of the cooking vessel. This way of cooking gives a very even heat and ensures a smooth result. Cook at 160 degress Celsius allowing 45-55 minutes for the large brulee or 35-45 minutes for the smaller ones.
  3. Remove from the water bath and leave to cool for 30 minutes. To avoid the risk of burning yourself, leave the water in the baking dish until it is cool before removing it from the oven and pouring it out.


  1. Sprinkle a quarter cup of the caster sugar on top of the Creme Brulee as evenly as possible. Place under a very hot grill and allow the sugar to caramelise. Keep turning the dessert to get an even coverage. Remove once the sugar has browned.
  2. Heat the remaining sugar in a saucepan with the water and stir over a low heat until the sugar has dissolved. Stop stirring and bring to the boil. Boil under the syrup has turned a light golden colour. Remove from the heat.
  3. Arrange the pecans on top of the Creme Brulee and pour the toffee evenly over the top. Cool and then refrigerate for 2 hours before serving. The small ones should be refrigerated for about 30 minutes before serving.

Cooks Tips

- To lightly roast the pecans, place them on a baking tray and cook them at 160 degress Celsius for about 20 minutes until golden.

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