Praline Custards with Pecan-crackle topping

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
Yield: 5 servings
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Ingredients
  1. 2 cups heavy whipping cream
  2. 1⁄2 vanilla bean, split lengthwise and seeds scraped and reserved
  3. 1 cup chopped toasted pecans
  4. 6 large egg yolks
  5. 1⁄3 cup sugar
  6. 1⁄8 teaspoon kosher salt
  7. Pecan-Crackle Topping (recipe follows)
Instructions
  1. Preheat oven to 180°. Place five (4-ounce) ramekins on a baking sheet. Set aside.
  2. 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.
  3. 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.
  4. 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
Yield: approximately 2 cups
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Ingredients
  1. 1 cup toasted pecan halves
  2. 1 cup sugar
  3. 1⁄4 cup water
Instructions
  1. Line a rimmed baking sheet with parchment paper. Place pecans on prepared baking sheet. Set aside.
  2. 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.
  3. 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/

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