Pecan Cream

Préparation

Étape 1 : Infuse the milk with pecans

In a saucepan, dry-roast 150 g of pecans over medium heat for 3 minutes until fragrant. Add the milk, bring to a simmer, cover and let steep off the heat for 30 minutes. Blend with an immersion blender until smooth, then strain through a fine sieve.

Étape 2 : Make brown butter

In the same pan, melt the butter over medium heat. Cook, stirring, until it turns a hazelnut color and smells nutty — about 3 minutes. Remove from heat immediately and let cool.

Étape 3 : Prepare the custard base

In a bowl, whisk the eggs with brown sugar and honey until smooth. Add the strained pecan milk, heavy cream, cooled brown butter, vanilla extract, and salt. Whisk gently then strain through a chinois for a perfectly smooth texture.

Étape 4 : Bake in a water bath

Pour the mixture into 6 buttered ramekins set in a baking dish. Pour boiling water halfway up the sides. Bake at 150°C for 30-35 minutes. The custards should be set on the edges but still slightly jiggly in the center.

Étape 5 : Chill completely

Remove the ramekins from the water bath and let cool to room temperature. Refrigerate for at least 4 hours, ideally overnight. Meanwhile, make caramelized pecans: melt 30 g sugar with a splash of water, add 50 g pecans, stir, and spread on parchment paper.

Étape 6 : Garnish and serve

Take the custards out of the fridge 5 minutes before serving. Sprinkle each ramekin with caramelized pecan pieces. Add a pinch of fleur de sel to enhance the flavors. Serve with a buttery cookie for extra crunch.