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Crème Brûlée Caramel Pecan Pralines

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This Crème Brûlée Caramel Pecan Pralines dessert combines the creamy richness of crème brûlée with the nutty sweetness of caramel pecan pralines. Built on a graham cracker crust, it features smooth custard, caramel-coated pecans, and a brûléed sugar topping for a decadent, elegant treat.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours 30 minutes (including chilling)
  • Yield: 9–12 slices
  • Category: Dessert
  • Method: Baking & Torch
  • Cuisine: French-American Fusion
  • Diet: Vegetarian

Ingredients

    • For the Crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup brown sugar
    • 6 tbsp unsalted butter, melted

 

    • For the Custard Base:
    • 2 cups heavy cream
    • 2/3 cup granulated sugar
    • 5 large egg yolks
    • 1 tbsp vanilla extract

 

    • For the Caramel Pecan Pralines:
    • 1 cup pecan halves
    • 1/2 cup brown sugar
    • 1/4 cup unsalted butter
    • 1/4 cup heavy cream
    • Pinch of salt
    • 1/2 tsp vanilla extract

 

  • For the Brûlée Topping:
  • 2 tbsp superfine sugar (for torching)

Instructions

  1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs, brown sugar, and melted butter. Press into a 9-inch springform pan and bake for 8–10 minutes. Let cool completely.
  2. Warm cream in a saucepan until hot (not boiling). In a bowl, whisk egg yolks and sugar until pale. Slowly whisk in the warm cream, then stir in vanilla.
  3. Pour custard over crust. Place pan in a water bath and bake for 35–40 minutes until just set (slightly jiggly in the center). Cool completely, then chill 4 hours or overnight.
  4. For pralines: In a saucepan, melt butter and brown sugar. Stir in cream, salt, and vanilla. Simmer until thickened, then add pecans and stir to coat.
  5. Spoon caramel pecan mixture over chilled custard layer.
  6. Sprinkle superfine sugar on top and torch until golden and crisp. Chill 15 minutes before slicing and serving.

Notes

  • Swap graham crust with chocolate cookie crumbs for a deeper flavor.
  • Use almonds or hazelnuts instead of pecans for variation.
  • Add a splash of bourbon to the caramel for a festive twist.
  • Use the broiler if you don’t have a torch, but monitor closely.
  • Slice with a hot, clean knife for neat layers.

Nutrition

Find it online: https://savorymomskitchen.com/creme-brulee-caramel-pecan-pralines/