Name: Caramel Pecan Cakes
Cook time: 35 min
Total time: 2 1/2 hr
Yield: Makes 8 individual cakes
Ingredients: 2 cups sugar; 1 1/2 cups water, divided; 1/2 cup pecans; 1/2 stick unsalted butter, melted; 1 large egg, lightly beaten; 1/3 cup heavy cream; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup granulated sugar; 1/4 cup packed brown sugar; 8 (6-ounces) ramekins; five-spice ice cream and poached tangerine slices

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Caramel Pecan CakesJohn Kernick

These individual cakes, from Lantern pastry chef Monica Segovia-Welsh, are moist, tender, and not remotely fussy. If you dont want to fool with the suggested accompaniments, serve the cakes with a dollop of whipped cream instead.

Cooks note:

Cakes can be made 4 hours ahead. Rewarm, individually wrapped in foil, in a 300°F oven.

Recipe notes

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