The leaves have turned and holiday shoppers have appeared, both signaling the return of one of our favorite holidays in Myrtle Beach... Thanksgiving! Hundreds of Myrtle Beach area restaurants are open on Thanksgiving this year and will be serving hungry patrons a multitude of traditional holiday dishes, including our southern favorite: pecan pie. But we'll be cooking at home this year and instead of the usual pie, we're going to take Chef Eric Masson's advice and try something a little different. Masson, the incredibly talented chef and owner of The Brentwood Restaurant in Little River, says his Pecan-Bourbon Creme Brulee is a fall favorite, and we couldn't agree more. It's so delicious, we decided we had to share it with y'all. Let us know how yours turns out! 

Pecan-Bourbon Creme Brulee
For 6 People

9 large egg yolks
3/4 cup sugar
3 tbsp. bourbon
1 tsp. vanilla extract
2 1/2 cups heavy cream
6 tbsp. golden brown sugar
1/2 cup coarsely chopped and toasted pecans

1) Preheat oven to 325°F
2) Whisk egg yolks, sugar, bourbon and vanilla extract in a large bowl to blend.
3) Bring heavy cream to boil in medium saucepan.
4) Gradually whisk hot cream into egg yolk mixture.
5) Place six creme brulee dishes in large roasting pan. Pour custard into dishes, dividing equally. Pour enough hot water into roasting pan to come halfway up the sides of the dishes.
6) Bake custards until just set in center, about 45 minutes. Remove from water and cool completely. Cover and refrigerate at least 4 hours.7) Arrange creme brulee on baking sheet. Sprinkle 1 tbsp. golden brown sugar evenly over each. Using a torch, caramelize sugar until it turns dark brown. Sprinkle cremes brulee with chopped, toasted pecans, dividing equally. Cool slightly and serve.