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.