is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here). Shirely
pecans are sprinkled over the creme brulee after
the sugar is caramelized so that the nuts don't
burn. The custards can be prepared two days ahead
of time. Caramelize the sugar on top of the custards
up to two hours before serving, if you like".
large egg yolks
3/4 cup sugar
3 Tblsp. bourbon
1 1/2 tsp. vanilla extract
2 1/2 cups whipping cream
Tblsp. golden brown sugar
1/2 cup coarsely chopped toasted pecans
six 3/4-cup soufflé dishes or custard
cups in large roasting pan.
egg yolks, sugar, bourbon and vanilla extract
in large bowl to blend.
whipping cream to boil in heavy medium saucepan.
whisk hot whipping cream into egg yolk mixture.
custard into soufflé dishes, dividing
enough hot water into roasting pan to come halfway
up sides of soufflé dishes.
custards until just set in center, about 30
minutes. Remove from water and cool completely.
and refrigerate at least 6 hours (custards can
be prepared up to 2 days ahead). Keep covered
broiler (grill in UK).
soufflé dishes on baking sheet.
1 tablespoon golden brown sugar evenly over
until sugar melts and turns dark brown, rotating
baking sheet for even browning and watching
closely, about 2 minutes.
with chopped toasted pecans, dividing equally.
Cool slightly and serve.