I posted this recipe before but now I can't find it... must have mixed it with some other thread.

These sounds like a difficult project but it really isn't. It sounds like too many nuts but it is just the right amount. It needs to be fresh to be enjoyed at it's best.

1 cup milk
1/2 vanilla bean cut lengthwise (or you can substitute a splash of vanilla)
3 egg yokes
1/3 cup plus 2 TBS sugar
1 TBS flour
1-1/2 TBS cornstarch
5 oz pecans, toasted and finely chopped
4 egg whites at room temperature
Confectioner's sugar (for dusting)

Preheat oven to 375F. Butter and lightly sugar a deep souffle mold eight inches wide by 2-1/2 inches deep.

Pour milk into small saucepan and bring to boil with vanilla. Remove from heat and set aside. With electric mixer, or by hand, beat the yokes in a mixing bowl while gradually adding 1/3 cup granulated sugar. Continue beating until yokes have lightened in color. Sift together the flour and cornstarch, and fold into the yoke mixture.

Slowly pour the scalded milk into the yoke mixture and stir to blend. Pour the mixture back into the saucepan and return to medium heat. With a flat wooden spoon, stir the mixture until it boils. Cook for one minute scraping the sides and bottom constantly. When the mixture thickens, remove from the heat and add the pecans.

Beat the egg whites to form soft peaks. Gradually add the two tablespoons of sugar, and continue beating for one minute.. Fold one quarter of the egg whites into the pecan pastry cram and incorporate completely. Gently fold in the remaining egg whites just until blended.

Pour the mixture into the prepared souffle mold and bake for 20 minutes. Sprinkle with confectioner's sugar.

Best served hot and fresh.

If you like you can make Bourbon Butter as a topping.

4 Tbs unsalted butter
1/3 cup sugar
1 small egg
1/4 cup bourbon whiskey
1/4 cup heavy cream

Melt butter in a double boiler set over simmering water. Beat the sugar and egg together for one minute then add to the butter. Stir the mixture until the sugar dissolves completely (1/2 tablespoon of very hot water may be added to hasten the dissolving process).

Remove the top part of the double boiler and let cool to room temp. Stir in the whiskey and cream and mix thoroughly.

Now that is something I should try. Thank you for sharing that with me. Sounds great

Thanks

Just to taste that butter!!!!!!!

I was too excited to read the recipe. MMMMMM..


Have to come back when I calm down to read it.

I wanna rub that butter all over

And head for Mardi Gras!!!!

Now you are cooking!

oh my, it is very excitable to read. You have my tastebuds dancing all over the place. how many calories is this?

Means, enjoy it, then workout like crazy to burn it off...lol

I'm going to use this.... thanks Joe

MMMMMMMM anything with pecans makes me drool!
How important is it to toast the pecans? I have a recipe for pecan carmel cheesecake I want to try, but it also calls for toasting the pecans. My broiler is not working, so wondered if I could get away without.

Toasting the pecans adds a LOT of flavor. I don't toast mine under the broiler anyway, unless I have a lot to do. I just put them in a frying pan over medium to medium low heat and toss every 1/2 minute to one minute till they smell great and start to brown.

Thanks for the tip!