Maple Custards with Sugared Pecans

Ingredients

  • ¼ cup sugar
  • 16 large egg yolks
  • Boiling water
  • 4 tablespoon(s) unsalted butter
  • 2 cup(s) pecan halves
  • 4 large whole eggs
  • Salt
  • + 2 more ingredients
    • Whipped cream
    • 3.25 cup(s) pure maple syrup

Preheat the oven to 325°. Spoon 1 teaspoon of maple syrup into each of twelve 1/2-cup ramekins, swirling to coat the bottoms. Arrange the ramekins in a large roasting pan. In a large stainless steel bowl, whisk the yolks with the whole eggs until blended. Whisk in the remaining 3 cups of maple sy...

View full recipe at Food & Wine

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