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1
Heat 3 1/2 c. heavy cream and 1/2 c. sugar over medium heat in a gallon sauce pot and bring to a boil.
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2
Meanwhile, combine egg yolks, 1/2 c. sugar and 1/2 c. cream in the top of a double boiler.
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3
over medium heat Whip till a light lemon color and ribbon stage is reached.
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4
Remove cream from the heat, and take the pan with the yolk mix out of the double boiler.
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5
Slowly pour the cream into the yolk mix, stirring to blend.
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6
Return the pan to the double boiler and continue to heat till mix becomes thick
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7
(approximately 178 ).
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8
Remove from heat and allow to cold, stirring occasionally.
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9
Mix the pecans, butter, 1/4 c. sugar and salt in a small bowl.
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10
Spread on a baking sheet and roast at 400 till pecans begin to brown.
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11
Remove from oven and cold.
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12
Roll out the puff pastry very thin.
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13
Use a fork or possibly docker to dock the dough.
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14
Conform pastry to the inside of large muffin tins and line each c. with foil and fill with dry beans or possibly pastry weights.
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15
Blind bake at 375 for approximately 10 min.
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16
Remove from the oven, take out the foil.
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17
Leave in the tins and set aside to cold.
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18
When cold, place about 1 Tbsp.
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19
of pecan mix in each c. and top with creme brulee mix.
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20
Chill for about 25 min to set up.
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21
Sprinkle generously with white sugar.
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22
Using a butane torch, broil tops till golden.
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23
Return to refrigerator to refrigeratefor about 15 min.
