Arnaud's Creme Brulee

• 4 c Heavy cream
• 1 1/4 c Sugar
• 12 Egg yolks; large
• 1 Vanilla bean
• 1 c Pecans
• 2 tb Whole butter
• 1/2 ds Salt
• 1 Sheet frozen puff pastry

Instructions

1. 1

   Heat 3 1/2 cups heavy cream and 1/2 cup sugar over medium heat in a gallon sauce pot and bring to a boil.

2. 2

   Meanwhile, combine egg yolks, 1/2 cup sugar and 1/2 cup cream in the top of a double boiler.

3. 3

   over medium heat Whip until a light lemon color and ribbon stage is reached.

4. 4

   Remove cream from the heat, and take the pan with the yolk mixture out of the double boiler.

5. 5

   Slowly pour the cream into the yolk mixture, stirring to blend.

6. 6

   Return the pan to the double boiler and continue to heat until mixture becomes thick (approximately 178×).

7. 7

   Remove from heat and allow to cool, stirring occasionally.

8. 8

   Mix the pecans, butter, 1/4 cup sugar and salt in a small bowl.

9. 9

   Spread on a baking sheet and roast at 400× until pecans begin to brown.

10. 10

    Remove from oven and cool.

11. 11

    Roll out the puff pastry very thin.

12. 12

    Use a fork or docker to dock the dough.

13. 13

    Conform pastry to the inside of large muffin tins and line each cup with foil and fill with dried beans or pastry weights.

14. 14

    Blind bake at 375× for approximately 10 minutes.

15. 15

    Remove from the oven, take out the foil.

16. 16

    Leave in the tins and set aside to cool.