Pecan-Bourbon Creme Brulee

1. 1

   Preheat oven to 350F.

2. 2

   Place six 3/4-cup souffle dishes or custard cups in large roasting pan.

3. 3

   Whisk egg yolks, sugar, bourbon and vanilla extract in large bowl to blend.

4. 4

   Bring whipping cream to boil in heavy medium saucepan.

5. 5

   Gradually whisk hot whipping cream into egg yolk mixture.

6. 6

   Pour custard into souffle dishes, dividing equally.

7. 7

   Pour enough hot water into roasting pan to come halfway up sides of souffle dishes.

8. 8

   Bake custards until just set in center, about 30 minutes.

9. 9

   Remove from water and cool completely.

10. 10

    Cover and refrigerate at least 6 hours.

11. 11

    (Custards can be prepared up to 2 days ahead.

12. 12

    Keep covered and refrigerated.)

13. 13

    Preheat broiler.

14. 14

    Arrange souffle dishes on baking sheet.

15. 15

    Sprinkle 1 tablespoon golden brown sugar evenly over each.

16. 16

    Broil until sugar melts and turns dark brown, rotating baking sheet for even browning and watching closely, about 2 minutes.

17. 17

    Sprinkle cremes brul es with chopped toasted pecans, dividing equally.

18. 18

    Cool slightly and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.