Step 1: Prepare the Caramel Pecan Base

Toast the pecans on a baking sheet at 350°F (175°C) for 6–8 minutes until aromatic.

In a heavy saucepan, combine sugar and water over medium heat. Stir until dissolved, then let it caramelize into a deep amber hue (7–8 minutes).

Slowly pour in the cream while whisking (it will bubble). Add butter, vanilla, and salt.

Stir until smooth, then fold in the toasted pecans.

Pour into a greased 9-inch springform pan, spreading evenly. Set aside to cool slightly.

Step 2: Make the Crème Brûlée Custard

Warm cream and milk in a saucepan over medium-low heat (do not boil).

In a bowl, whisk yolks and sugar until pale and creamy.

Slowly add warm cream mixture, whisking constantly. Stir in vanilla.

Strain to remove lumps, then pour over the caramel pecan layer.

Step 3: Prepare the Cake Batter

In a mixing bowl, cream butter and sugar for about 3 minutes.

Beat in eggs one at a time, followed by vanilla extract.

Combine flour, baking powder, and salt in a separate bowl.

Gradually add dry ingredients to the butter mixture, alternating with sour cream.

Spoon the batter gently over the custard layer, spreading evenly.

Step 4: Bake the Cake

Preheat oven to 325°F (160°C).

Place the pan in a larger baking dish and fill the outer dish halfway with hot water (for a water bath).

Bake 60–70 minutes, until the cake is golden and a toothpick inserted comes out clean.

Cool at room temperature for 30 minutes, then refrigerate at least 4 hours or overnight.

Step 5: Caramelize the Top

Sprinkle sugar evenly on top of the chilled cake.

Use a kitchen torch to melt and caramelize the sugar until golden and crisp.
Alternative: Broil for 1–2 minutes, watching closely.

Let it rest briefly before slicing—listen for that signature crème brûlée “crack.”