Icewine Custard with Sugared Pecans
- 4 tsps Vidal Icewine
- 5 large egg yolks
- 1 whole egg
- 1 cup pure maple syrup
- 4 tsps unsalted butter
- 1/2 cup pecan halves
- 4 tsps sugar
- pinch of salt
- boiling water
Preheat the oven to 325ºF. Spoon 1 tsp Icewine into each of 4 ramekins, swirling to coat the bottoms. Arrange the ramekins in a roasting pan.
In a large bowl, whisk the egg yolks with the whole egg until blended. Whisk in the maple syrup. Pour the mixture into the ramekins. Carefully pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins. Cover the pan with foil and bake for about 55 minutes, or until the custards are just set. Remove from oven.
Using tongs, immediately remove the ramekins from the hot water and let cool to room temperature. Refrigerate the custards for at least 6 hours or overnight.
Meanwhile, in a large skillet, melt the butter. Add the pecans and stir to coat with the butter. Cook over moderate heat until lightly browned, about 5 minutes. Put the sugar in a plastic bowl with a lid. Add pecans, attach the lid, and gently shake to coat the pecans. Transfer the nuts to a baking sheet, shaking off any excess sugar. Sprinkle lightly with salt. Let cool.
Carefully run a knife around the edge of each ramekin to separate the custard from the ramekin. Dip each ramekin in a bowl of boiling water for a minute, then quickly invert the custard onto a plate. Garnish with sugared pecans and serve.
Serving size: 4
Serve with Vidal or Riesling Icewine.