Arnaud's Creme Brulee Recipe

1. 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.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Return the pan to the double boiler and continue to heat till mix becomes thick

7. 7

   (approximately 178 ).

8. 8

   Remove from heat and allow to cold, stirring occasionally.

9. 9

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

10. 10

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

11. 11

    Remove from oven and cold.

12. 12

    Roll out the puff pastry very thin.

13. 13

    Use a fork or possibly docker to dock the dough.

14. 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.

15. 15

    Blind bake at 375 for approximately 10 min.

16. 16

    Remove from the oven, take out the foil.

17. 17

    Leave in the tins and set aside to cold.

18. 18

    When cold, place about 1 Tbsp.

19. 19

    of pecan mix in each c. and top with creme brulee mix.

20. 20

    Chill for about 25 min to set up.

21. 21

    Sprinkle generously with white sugar.

22. 22

    Using a butane torch, broil tops till golden.

23. 23

    Return to refrigerator to refrigeratefor about 15 min.

* Per serving · 4 servings · Values may vary.