Fire Roasted Pecan Pie With Brown Butter Almond Cake

Fire up a new Thanksgiving food tradition with Chef Thiago's Fire Roasted Pecan Pie With Brown Butter Almond Cake!

Directions

Brown Butter Instructions

1. In a saucepan over medium heat, add butter
2. Whisk occasionally until it is brown
3. It will have a nutty smell, and its coloring will be dark (resembling a stout beer)
4. Remove from heat to allow to cool to room temperature

Pecan Pie Filling Instructions

1. Preheat oven to 350°F
2. Heat sugar, syrups, and vanilla to simmer
3. Remove from heat and add bourbon
4. Whisk hot sugar mix into eggs
5. While whisking, add butter and salt
6. Place pecans on a sheet pan, torching them to a light char
7. Place them over the brown butter cake batter, then add the sugar syrup to cover
8. Torch away any air bubbles

Brown Butter Almond Cake Instructions

1. Place all dry ingredients in a mixer with paddle attachment
2. Add in room temperature butter with mixer speed set to slow
3. Add in egg whites and vanilla, mix until well incorporated
4. Place 1/2inch layer in the bottom of each ramekin *ProTip: use an icing bag to create a clean and level layer*
5. Top with pecan pie filling, then bake 25-35 minutes

Crème Fraiche Crème Anglaise Instructions

1. Place milk, sugar, heavy cream, and vanilla beans into a stainless steel pan. Bring to a rolling boil
2. While milk is heating, place yolks and salt in a bowl big enough to fit the milk mixture as well
3. Using a hand blender, mix boiling milk mixture into the yolks
4. Strain using a chinois or cheese cloth
5. Add the crème fraiche, then let cool
6. Spoon the topping onto the pecan pies, then lightly finish with torch

Tips

Yields: 8 ramekins, 3” in diameter