Priester’s Crème Brûlée Recipe
Rich custard, crackling sugar top, Alabama pecan lace cookies
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Ingredients
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Custard
Sugar Topping
Pecan Lace Cookies
Method
Custard Preparation
- 1
Infuse the Cream
In a medium saucepan, combine the heavy cream and the vanilla bean (split and scraped). Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.
- 2
Whisk Egg Yolks
In a large bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- 4
Strain Custard
Strain the mixture through a fine-mesh sieve into a bowl, discarding the vanilla bean. This will ensure a smooth custard.
- 5
- 6
Cool and Chill
Remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
Sugar Topping
- 7
Prepare the Topping
When ready to serve, sprinkle an even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crackling crust. If you don’t have a torch, place the ramekins under the broiler for 1-2 minutes, watching closely to avoid burning.
Pecan Lace Cookies
- 8
Melt Butter
In a saucepan, melt the unsalted butter over medium heat. Once melted, remove from heat and add brown sugar, stirring until dissolved.
- 9
Mix Ingredients
Stir in the all-purpose flour, chopped pecans, and vanilla extract until well combined.
- 10
Bake Cookies
Preheat the oven to 350°F (175°C). Drop spoonfuls of the mixture onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes or until golden and lacy. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.