Arnaud's Creme Brulee
Last updated 6/12/2012 1:04:59 AM. Recipe ID 29750. Report a problem with this recipe.
Title: Arnaud's creme brulee
Yield: 8 Servings
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
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.
Meanwhile, combine egg yolks, 1/2 cup sugar and 1/2 cup cream in the
top of a double boiler. over medium heat Whip until a light lemon
color and ribbon stage is reached. Remove cream from the heat, and
take the pan with the yolk mixture out of the double boiler.
Slowly pour the cream into the yolk mixture, stirring to blend.
Return the pan to the double boiler and continue to heat until
mixture becomes thick (approximately 178×). Remove from heat and
allow to cool, stirring occasionally.
Mix the pecans, butter, 1/4 cup sugar and salt in a small bowl.
Spread on a baking sheet and roast at 400× until pecans begin to
brown. Remove from oven and cool.
Roll out the puff pastry very thin. Use a fork or docker to dock the
dough. Conform pastry to the inside of large muffin tins and line
each cup with foil and fill with dried beans or pastry weights. Blind
bake at 375× for approximately 10 minutes. Remove from the oven, take
out the foil. Leave in the tins and set aside to cool.
When cool, place about 1 tablespoon of pecan mixture in each cup and
top with creme brulee mixture. Refrigerate for about 25 minutes to
set up. Sprinkle generously with white sugar. Using a butane torch,
broil tops until golden brown. Return to refrigerator to chill for
about 15 minutes. source: Arnaud's Restaurant Home Page
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