This dessert is an indulgent fusion of two classics: the silky elegance of crème brûlée and the rich, nutty sweetness of caramel pecan pralines. It starts with a graham cracker crust, layered with smooth custard, topped with caramel-coated pecans, and finished with a brûléed sugar crust. Every bite is creamy, crunchy, and irresistibly decadent.

Why You’ll Love This Recipe

I love how this dessert takes a familiar favorite like crème brûlée and transforms it into something even more special. The custard base is creamy and rich, the pecans bring a buttery crunch, and the caramel ties everything together with deep sweetness. The brûlée topping adds that satisfying crack when I break into it, making every slice feel like a little celebration.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup brown sugar

• 6 tbsp melted unsalted butter

For the custard base:

• 2 cups heavy cream

• ⅔ cup granulated sugar

• 5 egg yolks

• 1 tbsp vanilla extract

For the caramel pecan pralines:

• 1 cup pecan halves

• ½ cup brown sugar

• ¼ cup unsalted butter

• ¼ cup heavy cream

• Pinch of salt

• ½ tsp vanilla extract

For the brûlée topping:

• 2 tbsp superfine sugar (for torching)

Directions

1. Preheat oven to 325°F (163°C). Mix crust ingredients and press into a 9-inch springform pan. Bake for 8–10 minutes, then cool completely.

2. Warm the cream in a saucepan until hot but not boiling. In a bowl, whisk egg yolks and sugar until pale. Slowly whisk in the warm cream, then stir in vanilla.

3. Pour the custard over the crust. Place the pan in a water bath and bake for 35–40 minutes until just set. Cool completely, then chill for 4 hours or overnight.

4. In a saucepan, melt butter and brown sugar. Stir in cream, salt, and vanilla. Let it simmer until thickened, then add pecans and stir to coat.

5. Spoon the pecan caramel mixture over the chilled custard.

6. Sprinkle superfine sugar on top and torch until golden and crisp.

7. Chill for 15 minutes before slicing and serving.

Servings And Timing

• Prep time: 30 minutes

• Chill time: 4 hours

• Total time: 4 hours 30 minutes

• Servings: 9–12 slices

Variations

I sometimes switch the crust to chocolate cookie crumbs for a deeper flavor. If I want something lighter, I replace the pecans with almonds or hazelnuts. For a festive twist, I add a splash of bourbon to the caramel for extra warmth and complexity.

Storage/Reheating

I keep leftovers covered in the refrigerator for up to 4 days. If the brûlée topping softens, I add a fresh sprinkle of sugar and torch it again just before serving. I don’t freeze this dessert since the custard texture changes.µ

FAQs

1. Can I make this dessert ahead of time?

Yes, I usually prepare it the day before and brûlée the sugar topping just before serving. This keeps the sugar crust crisp.

2. Do I need a torch for the brûlée topping?

I prefer using a torch for the best caramelized finish, but I can use the broiler in my oven if needed. I just keep a close eye so it doesn’t burn.

3. Can I use store-bought pralines instead of making the caramel pecan topping?

Yes, but I think making them fresh gives the best flavor and texture. Store-bought pralines can be a quick shortcut though.

4. How do I know when the custard is set?

I look for the custard to be slightly jiggly in the center but firm around the edges. It will firm up more as it chills.

5. What’s the best way to slice it neatly?

I use a sharp knife dipped in hot water and wiped clean between slices. This keeps the layers tidy and smooth.

Conclusion

This Crème Brûlée Caramel Pecan Pralines dessert is one of my favorite ways to impress guests—or simply treat myself. I love how the creamy custard, caramelized pecans, and crisp sugar topping all come together for a truly luxurious bite. Whether I serve it for a holiday dinner or a special weekend treat, it always feels like a showstopper.