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Recipe Name: Arnaud's Creme Brulee Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

4 Cup(s) Heavy cream
1 1/4 Cup(s) Sugar
12 Egg yolks, large
1 Vanilla bean
1 Cup(s) Pecans
2 Tablespoon(s) Whole butter
1/2 Dash(s) 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 Posted to
recipelu-digest Volume 01 Number 510 by on Jan 13,

Nutrition (calculated from recipe ingredients)
Calories: 527
Calories From Fat: 362
Total Fat: 41.4g
Cholesterol: 359.7mg
Sodium: 53.5mg
Potassium: 129.3mg
Carbohydrates: 35.7g
Fiber: 1.3g
Sugar: 31.9g
Protein: 6.5g

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