These mini praline custards are so cute and fancy-feeling, not to mention their delicious-ness! Heavenly creaminess with an added sweet crunch; serve them at your next fall party or treat your family to some of the gourmet goodness.
Praline Custards with Pecan-crackle topping
2014-09-04 01:51:04
Yield: 5 servings
Ingredients
- 2 cups heavy whipping cream
- 1⁄2 vanilla bean, split lengthwise and seeds scraped and reserved
- 1 cup chopped toasted pecans
- 6 large egg yolks
- 1⁄3 cup sugar
- 1⁄8 teaspoon kosher salt
- Pecan-Crackle Topping (recipe follows)
Instructions
- Preheat oven to 180°. Place five (4-ounce) ramekins on a baking sheet. Set aside.
- In a medium saucepan, bring cream, vanilla bean and reserved seeds, and toasted pecans just a boil. Immediately remove from heat, and let steep for 30 minutes. Using a fine-mesh sieve, strain mixture into a medium bowl; return mixture to saucepan.
- In another medium bowl, whisk together egg yolks, sugar, and salt until combined. Add hot cream mixture to egg mixture in a slow steady stream, whisking constantly, until fully combined. Strain mixture through a fine-mesh sieve; divide among ramekins.
- Bake until centers are set, approximately 1 hour and 45 minutes. Let cool to room temperature; refrigerate until chilled, approximately 4 hours. Sprinkle with Pecan-Crackle Topping.
Taste of the South https://www.tasteofthesouthmagazine.com/
Pecan-Crackle Topping
2014-09-04 02:04:42
Yield: approximately 2 cups
Ingredients
- 1 cup toasted pecan halves
- 1 cup sugar
- 1⁄4 cup water
Instructions
- Line a rimmed baking sheet with parchment paper. Place pecans on prepared baking sheet. Set aside.
- In a small saucepan, bring sugar and 1⁄4 cup water to a boil over medium-high heat. Cook, stirring occasionally, until sugar turns amber in color, approximately 20 minutes.
- Pour hot sugar mixture over pecans. Let cool completely, approximately 20 minutes. Transfer hardened mixture to cutting board; chop into small pieces. Store in an airtight container up to 1 week.
Taste of the South https://www.tasteofthesouthmagazine.com/
