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Drunken Pecan Crème Caramel

April 8, 2015 By Phillip @ SouthernFATTY.com 17 Comments

Drunken Pecan Crème Caramel

 

Crème brûlée, pots de crème, flan, crème caramel. They’re all just perfect. Slightly sweetened, soft-baked cream base, some with the addition of a sugar crunch, some with a warm caramel blanket. Here’s our favorite take–

 

Drunken Pecan Crème Caramel— Artisan pecan liqueur, vanilla-bean cream base with a thin layer of darkened homemade caramel hosting a crunchy pecan brittle crown.

 

[Keep reading for more… and a cat photo.]

 

 

Drunken Pecan Crème Caramels

 

I’ve always been sorta mesmerized by the obsession which many people have with the cream-based desserts, like crème brûlée. I guess the delicious simplicity that they radiate just draws people in. Cream and sugar has always been a winner, right?

 

Drunken Pecan Crème Caramels

 

I always get in a bit of a giggle to myself when friends come over and I serve one of these desserts after dinner. “Ohhhhhhh… Ahhhh!”. It never fails to bring a response of shock and regal assumption. They must think I’ve been in the kitchen all damn day. Just for them. [In reality, I actually just cooked some cream in a pan and dumped them in the oven the day before.]

 

Sure. I love you, friends. But no, I didn’t put much effort into this. I decided to spend my free time taking cat photos instead of planning something more elaborate. Acceptable, right? I think so.

 

Fendi-- Such a baller.

Fendi– Such a baller.

 

The simplicity of a crème caramel might surprise you. Now, y’all know I am usually a stickler for the specifics when it comes to baking. I would normally tell you to get out that thermometer, scale, etc. Not this time. We have more cat pictures to take, remember? Some sugar, water and a touch of lemon juice (to deter from the dreaded crystallization). Done.

 

Making Pecan Sugar Decorations

 

Since we have a bit of caramel left (because obviously we are going to make more than we need so that we have an excuse to eat it), we’ll make some tasty little decorations. Everyone loves a crunchy sugar brittle. In my book, why have a decoration if you can’t eat it? A simple dark caramel brittle with some fresh Georgia pecans. I had a bag of Pearson Farms pecan halves that I had miraculously not eaten yet, so I used those. Some of the best I’ve ever had. With my family being from Georgia, I just couldn’t leave them out.

 

Baking Drunken Pecan Crème Caramels

 

The important part of making a consistently creamy custard is in the baking. You really need a buffer zone. Baking these with water around the ramekins will help them bake evenly and not too quickly.

 

Rivulet Artisan Pecan Liqueur

 

Since these are going to become drunken pecan crème caramels, we should probably address the drunkenness. Tossing pieces or whole pecans in the cream might be just dandy and all, but a little brandy for all sounded better. Candy is dandy…. but a boozy baker is better.

 

I was recently given the chance to preview Rivulet Artisan Pecan Liqueur. This. Stuff. Y’all. I just don’t even have the words to describe how incredible it is. This is some of the most smooth, perfectly balanced, flavored liqueur that I have ever had. Brandy-based (the smooth, caramel liqueur — not Moesha herself), this pecan essence infused 60-proof bottle of perfection has to be the absolute best way to get a perfect pecan flavor into anything that you are baking… or just into your mouth, for that matter.  This is currently #1 on my new liqueur discoveries for this year.

 

Drunken Pecan Crème Caramels

 

Once these babies come out of the oven, you just let them cool to room temp and toss them in the fridge. I usually do this the day before I plan on serving, although you could just serve them an hour or so after baking. They are best chilled in my opinion.

 

Baking Drunken Pecan Crème CaramelsDrunken Pecan Crème Caramels

 

 

 

It’s pretty amazing to me that the caramel base just sorta slides right out after these are baked. You would think that it would just harden and end up being an all-day cleaning project instead of an insanely tasty dessert project. It’s black magic, I tell ya. Delicious, creamy black magic.

 

Drunken Pecan Crème Caramels

 

Getting this thing on a plate is the fun (?) part. It’s ride or die at this point. Finish that glass of wine and hope for the best. Place your plate inverted on top of the ramekin, hold your breath, take a xanax… caaaaalm down, flip!

 

You should immediately see the caramel running on the plate. Slowly remove the ramekin and stare at your masterpiece. You’ve done it. Start drafting your small café and bakery plans. You are basically a chef now.

 

Drunken Pecan Crème Caramels

 

If you haven’t eaten every single one of the pecan brittles, go ahead and throw one of those on each plate too. If you maybe, possibly, sorta ate them all– well, just throw a pecan on there or something. It’ll be our little secret.

 

Pecan-Creme-Caramel2-6538

 

Darkened caramel sauce blanketing the light, creamy vanilla bean and pecan-infused custard cream, all topped with a sweetened pecan brittle. It just doesn’t get any better than this. Luckily, it doesn’t get any easier, either.

 

Enjoy, y’all.

 

 

Drunken Pecan Crème Caramel
 
Print
Prep time
30 mins
Cook time
45 mins
 
Pecan Crème Caramels -- Darkened caramel sauce with light, creamy vanilla bean and pecan liqueur custard cream, all topped with a sweetened pecan brittle. From SouthernFATTY.com.
Serves: 4-6 pecan crème caramels, depending on size
Ingredients
Caramel
  • 1 cup sugar
  • ¼ cup water
  • ½ teaspoon lemon juice
  • water and pastry brush
  • pecan halves
Custard Base
  • 5 egg yolks
  • ½ cup sugar
  • ¼ cup pecan liqueur (alternatively 1 teaspoon pecan extract)
  • 1 teaspoon vanilla bean paste (or extract)
  • ¼ teaspoon salt
  • 2 cups cream (half/half, heavy or light cream all work)
Instructions
Caramel
  1. Place ramekins out (4-6) and very lightly grease with cooking spray.
  2. In a very clean pan, combine sugar, water, lemon juice. Stir until mixed.
  3. Leave on medium heat (do not stir at all after the initial stir to blend) until it starts to brown around edges of saucepan. this may take some time. While waiting, use the pastry brush and water to carefully brush around pan sides to prevent sugar crystals from forming.
  4. When browning starts around edges, gently swirl pan around to evenly distribute darker caramel. The caramel will start to darken very quickly. When a dark amber, remove and immediately pour into each ramekin.
  5. Place some pecans on a silicone baking mat and pour the leftover caramel over to form small decorative brittle. Let cool.
  6. Set ramekins to the side to cool and rest.
Custard
  1. Pre-heat oven to 325 F.
  2. In a prep bowl, combine yolks and sugar. Whisk until pale and fluffy. Add vanilla, salt and whisk well.
  3. In a saucepan, heat cream over medium heat until bubbles start to appear. Do NOT boil. Once bubbles appear, remove from heat and add pecan liqueur (or extract).
  4. Add a small amount of hot cream into the egg mixture while constantly whisking. Continue to add cream in portions while whisking until all is combined.
  5. Portion cream into ramekins, on top of caramel.
  6. Place ramekins into a deep baking dish (roasting pans work well).
  7. Heat a kettle or pan of water until steaming.
  8. Place dish with ramekins on oven rack and pull out slightly to easily access.
  9. Pour water into dish until about halfway up ramekins. Carefully push rack back into oven.
  10. Bake until the cream doesn't giggle, about 20-30 minutes. Turn off oven and leave inside closed oven for 15 minutes. Remove from pan and let ramekins reach room temperature (about an hour).
  11. For best results, cover with wrap and chill over night.
  12. When ready to serve, place inverted plate on ramekins, flip and lift.
  13. Top with pecan brittle and enjoy!
  14. --More recipe and pictures of steps on SouthernFATTY.com--
Notes
2015 - SouthernFATTY.com
Nutrition Information
Serving size: 1
3.5.3226

 

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Filed Under: Confections / Sweets Tagged With: alcohol, baked, brandy, caramel, cream, dessert, nuts, pecan, sweet, vanilla

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Reader Interactions

Comments

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  1. Arpita

    September 20, 2017 at 12:52 pm

    Turned out great! thanks 🙂

    Reply
    • Phillip @ SouthernFATTY.com

      September 20, 2017 at 12:53 pm

      Awesome! I haven’t made these in a while, but they were soooo good. Love the bit of pecan it has. Glad you enjoyed it!

      Reply
  2. mary @ minutes per mile

    April 15, 2015 at 9:18 am

    fancy pants! these look super tasty. and you’re right — cream and sugar, never go wrong.

    Reply
    • Phillip @ SouthernFATTY.com

      April 15, 2015 at 10:56 am

      Look fancy, but soooo quick and easy!

      Reply
  3. Beau Ciolino

    April 14, 2015 at 9:59 pm

    *sobbing tears of joy over the amount of caramel happening on my screen rn* *takes a xanax* Ok, much better. This looks incredible. Maybe because I’ve been craving caramel so much lately and I’m working on some kind of caramel popcorn cake thingy and I just want to eat all the caramel in the literal world. Also, cute pussy cat. xoxoxoxo

    Reply
    • Phillip @ SouthernFATTY.com

      April 15, 2015 at 9:16 am

      Easy, Ramona! But… I mean, the caramel!

      Reply
  4. Natalie Uy

    April 12, 2015 at 10:11 pm

    oh my gosh that photo with the brittle looks stunning! I’m not a huge creme caramel fan personally but every one of my family members and the hubby loves it so I’ll be making this.

    And that cat photo LOL

    Reply
    • Phillip @ SouthernFATTY.com

      April 12, 2015 at 10:29 pm

      It’s totally acceptable to just eat the brittle 😉

      Reply
  5. Mary @chattavore

    April 10, 2015 at 9:16 pm

    Philliiiiiip. You’re killin’ me here. I love creme caramel, creme brûlée, etc. And I LOVE the pecan brittle garnish. Perfect. Thanks for the recipe!

    Reply
    • Phillip @ SouthernFATTY.com

      April 12, 2015 at 10:28 pm

      Hope you enjoy it!

      Reply
  6. Leah Short

    April 10, 2015 at 2:29 pm

    Such a pretty dessert! Anything with “drunken” in the title has to be fabulous!

    Reply
    • Phillip @ SouthernFATTY.com

      April 12, 2015 at 10:27 pm

      Right?! Candy is dandy, but…

      Reply
  7. B. Britnell

    April 9, 2015 at 2:52 pm

    These look amazing!! I’ve never tried making anything like this but now seems like a pretty good time to try 🙂

    Reply
    • Phillip @ SouthernFATTY.com

      April 12, 2015 at 10:27 pm

      It ended up being pretty simple!

      Reply
  8. Michelle | Hummingbird High

    April 9, 2015 at 12:05 am

    Yeah, I don’t know what it is, but all those custards like creme brulee and pots de creme are like my favorite desserts. This looks like something I would inhale immediately.

    Reply
    • Michelle | Hummingbird High

      April 9, 2015 at 12:06 am

      Also, it looks so freaking profesh, I don’t even know.

      Reply
      • Phillip @ SouthernFATTY.com

        April 9, 2015 at 12:08 am

        Aw, shucks! Pardon me while I mail one to you….

        Reply

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