Dessert Flight Recipe
pecan pie, crème brûlée, jakes mile high pie, chocolate marquise
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pecan Pie (mini)
Crème Brûlée (individual ramekins)
Jake's Mile High Pie (single small pie)
Chocolate Marquise (small slices)
Method
Pecan Pie (mini)
- 1
Make crust
In a small bowl combine 1/2 cup flour and 1/8 tsp salt. Cut in 2 tbs cold cubed butter with a pastry cutter or two knives until mixture resembles coarse crumbs. Sprinkle 1 tbs ice water and mix until dough holds when pinched. Press dough evenly into two mini tart pans (or one 4-inch tart). Chill 15 minutes.
- 2
Prepare filling
Preheat oven to 350°F (175°C). In a bowl whisk together 1/4 cup corn syrup, 1/4 cup packed brown sugar, 1 large egg, 1 tbs melted butter and 1/2 tsp vanilla until smooth. Stir in 1/2 cup pecan halves.
- 3
Bake
Pour filling into chilled crust(s). Bake on a sheet pan in preheated oven 20–25 minutes until filling is set (slightly jiggly in the center). Let cool to room temperature, then cool completely to finish setting.
Crème Brûlée (individual ramekins)
- 4
Infuse cream
Preheat oven to 325°F (160°C). In a small saucepan combine 1 cup heavy cream and the scraped vanilla bean seeds plus pod (or 1 tsp vanilla). Warm over medium heat until just simmering, then remove from heat and let steep 10–15 minutes. Remove vanilla pod.
- 5
Make custard
Whisk 3 egg yolks and 1/4 cup granulated sugar with 1/16 tsp salt in a bowl until pale and slightly thickened. Slowly temper the warm cream into the yolks in a thin stream while whisking. Strain mixture through a fine sieve into a measuring cup.
- 6
Bake in water bath
Place two 6–8 oz ramekins in a roasting pan. Pour custard into ramekins, dividing evenly. Pour hot water into the pan to come halfway up ramekins. Bake 30–35 minutes until edges are set and centers slightly wobbly. Remove ramekins from water bath and cool to room temperature, then refrigerate at least 2 hours (preferably overnight).
- 7
Caramelize sugar
When ready to serve, sprinkle about 1 tsp granulated sugar evenly over each custard. Using a kitchen torch, caramelize the sugar until browned and crisp. If you don't have a torch, broil on high 2–4 minutes watching carefully. Let sit 1–2 minutes to harden before serving.
Jake's Mile High Pie (single small pie)
- 8
- 9
Prepare filling
In a bowl beat 4 oz softened cream cheese until smooth. Add 2 tbs confectioners' sugar and 1/2 tsp vanilla and continue to beat until combined. In a separate bowl whip 1/2 cup heavy cream to soft peaks, then fold whipped cream into the cream cheese mixture gently until airy.
- 10
Assemble and chill
Spread or pipe the cream cheese filling into the cooled crust, building it slightly higher in the center for the 'mile high' effect. Top with 1/2 cup whipped cream and garnish with 1/4 cup fresh berries if using. Chill at least 2 hours to firm before slicing. Keep refrigerated until serving.
Chocolate Marquise (small slices)
- 11
Melt chocolate
Chop 4 oz bittersweet chocolate and place in a heatproof bowl with 2 tbs butter and 1/4 tsp instant espresso (if using). Melt gently over a simmering water bath (double boiler), stirring until smooth. Remove from heat and let cool slightly.
- 12
Prepare yolk mixture
Whisk 2 egg yolks with 3 tbs granulated sugar and 1/16 tsp salt until pale and slightly thickened.
- 13
Combine and chill
Temper a couple tablespoons of the melted chocolate into the yolk mixture, then fold the yolk mixture back into the bowl of melted chocolate until fully incorporated. Whip 1/2 cup heavy cream to soft peaks and fold gently into the chocolate mixture to create a mousse-like batter. Pour into a small loaf pan or ring lined with plastic wrap and smooth the top. Chill at least 4 hours or overnight until firm.
- 14
Serve
Turn chilled marquise out of the pan, slice into small portions and serve chilled. Optionally dust with cocoa powder or serve with a dollop of whipped cream.