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Brûléed Baked Brie with Candied Pecans & Crispy Prosciutto
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Brûléed Baked Brie with Candied Pecans & Crispy Prosciutto

40 minPour 6Nutri-Score D€€€
par @alexawhatsfordinner3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • brown sugarÉpicerie50 g
  • cinnamon (ground)Épices5 g
  • sea saltÉpices3 g
  • vanilla extractÉpicerie5 ml
  • waterBoissons15 ml
  • pecan halvesFruits à coque et graines100 g
  • prosciutto (slices)Autres3 morceaux
  • brie wheel (8-ounce wheel, top removed)Produits laitiers227 g
  • honeyÉpicerie21 g
  • granulated sugarÉpicerie50 g
  • pomegranate arils (fresh)Fruits et légumes30 g
  • fresh rosemary (leaves finely chopped)Fruits et légumes1 g
  • crackers (for serving)Boulangerie100 g
  • bread (for serving)Boulangerie100 g

par portion

Nutrition

229kcal

Glucides
22 g
Protéines
8 g
Lipides
13 g

pas à pas

Préparation

  1. Preheat the oven

    • Preheat oven to 350°F (175°C).
    Étape 1

  2. Make the candied pecans

    • In a nonstick pan over medium heat, add the brown sugar, cinnamon, sea salt, vanilla extract, and water.
    • Stir and cook until the mixture has become thick and melted, about 5 minutes.
    • Turn off the heat and add in the pecan halves, stirring to evenly coat them in the candy mixture.
    • Set aside to cool by spreading them in an even layer on a piece of parchment paper.
    Étape 2

  3. Make the crispy prosciutto

    • Spread prosciutto out on a foil-lined baking sheet.
    • Bake until crispy, about 10 minutes.
    • Set aside.
    Étape 3

  4. Bake the brie

    • Carefully remove the top of the brie and drizzle honey on.
    • Bake at 350°F (175°C) on a heat-safe plate until gooey, 5-7 minutes.
    Étape 4

  5. Brûlée the sugar

    • Sprinkle sugar on top of the brie.
    • Using a kitchen torch (or the oven's broiler function), brûlée the sugar on top until it's deep brown and all melted.
    • Allow to harden.
    Étape 5

  6. Top and serve

    • Top the brie with the candied pecans (broken into small pieces), the crispy prosciutto (broken into small crumbles), the pomegranate arils, and chopped rosemary.
    • Serve with crackers and bread.
    Étape 6
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