Jeremy Conner's Pecan Smoked Creme Brulee

Preheat oven to 300°F. Place 3–6 oz. wide-mouth mason jars or oven-proof ramekins in a shallow baking dish.
In a small saucepan, heat the cream and vanilla over medium heat until just before boiling. Remove from heat when the first bubbles form.
In a medium bowl, whisk the egg yolks and 2/3 cup smoked sugar until pale and fluffy.
Slowly ladle in the hot cream mixture, whisking constantly to temper the eggs. Skim any foam from the surface.
Ladle custard into the jars. Fill the baking dish with water halfway up the jars (avoid spilling into the custard).
Bake for about 30 minutes, until the custards have a gentle jiggle. Do not let them brown.
Cool, then refrigerate until fully chilled.
Sprinkle the tops with the remaining 2 tablespoons smoked sugar. Caramelize with a kitchen torch or oven broiler.
Top with fresh blueberries and Cane River Honey Glazed Pecans before serving.

Categories: Cakes & Pies, Advanced, Jeremy Conner,

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