Maple Pecan Custard

Make candied pecans - melt butter in a skillet over medium heat

Add chopped pecans and toast for 2–3 min until fragrant

Stir in 3 tbsp maple syrup, brown sugar, and sea salt flakes

Cook for 3–4 min, stirring constantly, until pecans are glossy and caramelized

Spread candied pecans on parchment paper to cool completely, breaking apart any clusters

Make custard base - in a medium saucepan, combine heavy cream and milk

Heat over medium heat until mixture just begins to steam (do not boil)

Remove from heat and let cool for 5 min

In a large mixing bowl, whisk together egg yolks, whole eggs, 1/2 cup maple syrup, and salt

Slowly pour warm cream mixture into egg mixture while whisking constantly to temper eggs

Add vanilla extract and maple extract if using

Whisk until completely smooth and well combined

Strain custard base through fine mesh strainer to remove any cooked egg bits

Divide custard mixture evenly among six 6-oz mason jars or ramekins

Use a spoon to skim off any foam or bubbles from surface of custard

Loosely place lids on jars (do not seal tight - just rest on top)

Preheat sous vide water bath to 176°F (80°C)

Carefully place jars in water bath, ensuring water comes at least 3/4 up the sides

Cook for 1–2 h until custards are set but still have a slight jiggle in the center

When cook time is complete, carefully remove jars from water bath

Let custards cool at room temperature for 20 min

Cover jars and refrigerate for at least 4 h or overnight

Before serving, top each custard with candied pecans

Add a dollop of whipped cream and drizzle with extra maple syrup

Serve chilled directly from jars