Buttered Pecan Pots de Creme Recipe

These Buttered Pecan Pots de Creme would make a perfect dessert addition to your holiday dinner.

 

Ingredients

1/4 cup finely chopped pecans
1 Tbsp. unsalted butter
pinch salt
3/4 cups granulated sugar, divided
1 cup heavy cream
1 1/2 cup whole milk
6 large egg yolks

 

Directions:

Melt the the butter in a heavy-bottomed 2-3 quart pan. Add the pecans and salt.  Stir constantly to toast the pecans until the butter browns.

Add 1/2 cup of the granulated sugar.  Keep cooking as sugar melts and turns to caramel.  Once the caramel turns a deep amber color (and before the pecans burn), add the heavy cream.  It will bubble up quite a bit, lower the heat and continue stirring.

Pour the milk.  Allow the mixture to come to a low simmer, scraping up any hard bits of caramel, and remove from heat.  Let steep for at least 30 minutes, or longer for better flavor.

In a medium bowl, whisk egg yolks and remaining 1/4 cup granulated sugar until very thick and light in color.  Bring back to a low simmer, being careful not to let it boil, and drizzle the hot mixture carefully into the egg yolks in a steady, slow stream.

Strain the entire mixture to remove pecans.  Pour into 4 oz. ramekins or custard cups.  Skim any foam off the surface.

Bake at 300 degrees F. in a water bath for about 60 minutes. (Check after 45 minutes. The centers should wiggle a little, but not be set.)

Remove carefully from the water bath and allow to cool slightly before placing in the refrigerator to chill.

Serve cold with a dollop of whipped cream and a few candied pecans.