Title: Arnaud's creme brulee
 Categories: None
      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