Ingredients
For the Creme Caramel
For the Pecan Filling
For the Caramel Syrup
Directions
- 1
Heat sugar on low heat, stirring with a wooden spatula until it turns a deep brown colour. Take off heat and add water (be careful with the splatter!) stir to dissolve.
- 2
Pour caramel syrup into silikomart 67mm tart silicone molds. (Or similar sized cupcake molds work too) Swirl the caramel around and place the mold on a baking tray
- 3
Preheat your oven to 135°C and set a saucepan full of water to boil on the side.
- 4
Gently whisk together eggs, yolks, sugar, and salt until evenly combined
- 5
Boil milk and vanilla together on medium-low heat, whisking to prevent burning.
- 6
Slowly pour the hot milk over your eggs while whisking constantly.
- 7
Strain the mixture and pour it into the silicone molds.
- 8
Pour boiling water on the tray and carefully place it in the oven. Bake for 20-25 minutes or until the centres are slightly jiggly.
- 9
Carefully remove the tray and let the custard cool to room temperature before wrapping and freezing.
- 10
Using a silicone spatula, cream butter until smooth.
- 11
Add sugar and pecan powder and combine.
- 12
Add egg in 4 parts while mixing with spatula.
- 13
Cover and refrigerate for 4 hours or more.
