The Texas House of Representatives named pecan pie as the state’s official pie on Wednesday, April 3, 2013! Lawmakers proposed that only Texas pecans can be used in pecan pies statewide. I know it is tempting to think that April 3 is too close to April 1, but it is serious. Almonds get the glory, now pecans want the spotlight. (c) Pecan market grows both nationally and internationally, and Texas Pecan Board makes efforts to market and set apart Texas Pecans.
240mlagave syrup= 1/2 cup, substitute with light corn syrup
140gbutter= 5 tbsp
for toasted pecans
Preheat oven 350F. Spread pecans on baking sheet and toast them for 7 minutes.
for caramel custard
In a sauce pan, mix sugar, syrup, and vanilla seeds. Place on medium heat to melt sugar, stirring.
Sugar crystals should be completely melted, syrup bubbling. Turn the heat off.
Add sliced cold butter and whisk it in. Cold butter will reduce the temperature of sugar syrup, while melting and being cooked in it. Add bourbon and whisk it well into caramel emulsion. Place bowl in cold water bath and, constantly whisking, bring the emulsion to room temperature.
Coat toasted pecans with caramel emulsion and strain it back to the bowl.
Add eggs to the strained caramel emulsion and whisk to blend them well.