Butter Pecan Affogato
Butter Pecan Affogato takes roughly 30 minutes from beginning to end. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 514 calories, 7g of protein, and 41g of fat per serving. This recipe serves 6 and costs $1.09 per serving. It works well as a rather cheap side dish. If you have eggs, unsalted butter, light brown sugar, and a few other ingredients on hand, you can make it. 113 people were glad they tried this recipe. It is brought to you by Leites Culinaria. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is rather bad. Similar recipes are Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting, Catfish Pecan With Lemon-Thyme-Pecan Butter, and Pumpkin Butter & Brown Butter Maple Pecan Granola.
Servings: 6
Preparation duration: 30 minutes
Ingredients:
3 large eggs
6 shots freshly brewed espresso
1 1/2 cups half-and-half
1 1/2 cups heavy cream, or for a lighter version, whole milk
3/4 cup packed light brown sugar
1/2 cup chopped pecans
1/4 teaspoon salt
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Equipment:
frying pan
whisk
bowl
sauce pan
Cooking instruction summary:
1. Melt the butter in a small skillet over medium heat. Stir in the pecans and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes. Transfer to a plate and let cool slightly.2. Whisk the eggs in a bowl. Stir in the brown sugar and salt.3. Combine the cream or whole milk and half-and-half in a saucepan. Cook over medium heat until the liquid starts to simmer, 3 to 5 minutes. Remove from the heat and, whisking constantly, stir just a few spoonfuls of hot cream into the egg mixture to temper it, which means to warm it slightly so it doesn’t curdle from the heat. Still whisking briskly, gradually beat the warmed eggs into the hot cream in the saucepan. Return the pan to medium-low heat and cook until the custard thickens and coats the back of a spoon, 7 to 9 minutes.4. Remove the pan from the heat. If desired, strain the custard into a bowl. Stir in the vanilla and pecans. Pour the custard into a bowl and refrigerate until chilled through, 1 to 2 hours. Place in an ice-cream maker and freezer according to the manufacturer’s directions.5. Place a scoop of ice cream in each of six small bowls and top each with a shot of steaming hot espresso. Serve immediately.
Step by step:
1. Melt the butter in a small skillet over medium heat. Stir in the pecans and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes.
2. Transfer to a plate and let cool slightly.
3. Whisk the eggs in a bowl. Stir in the brown sugar and salt.
4. Combine the cream or whole milk and half-and-half in a saucepan. Cook over medium heat until the liquid starts to simmer, 3 to 5 minutes.
5. Remove from the heat and, whisking constantly, stir just a few spoonfuls of hot cream into the egg mixture to temper it, which means to warm it slightly so it doesn’t curdle from the heat. Still whisking briskly, gradually beat the warmed eggs into the hot cream in the saucepan. Return the pan to medium-low heat and cook until the custard thickens and coats the back of a spoon, 7 to 9 minutes.
6. Remove the pan from the heat. If desired, strain the custard into a bowl. Stir in the vanilla and pecans.
7. Pour the custard into a bowl and refrigerate until chilled through, 1 to 2 hours.
8. Place in an ice-cream maker and freezer according to the manufacturer’s directions.
9. Place a scoop of ice cream in each of six small bowls and top each with a shot of steaming hot espresso.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
