Total Calories: 426
Preheat oven to 300°. Scald cream (heat to just before a boil). Beat egg yolks with sugar and vanilla until sugar has dissolved. Stir in hot cream. Strain into 6 ramekins. Place ramekins in a roasting pan, and pour hot water halfway up sides of ramekins. Bake in water bath for 20–25 minutes or until just set. Remove from water bath, and cool.
Heat broiler. Mix together brown sugar and pecans, and sprinkle in an even layer over top of custards. Place under broiler 5–6 inches from heat until topping has melted and caramelized. If sugar begins to burn, move ramekins further away from heat. The caramelizing will take 4–5 minutes. Allow to cool, then chill well before serving.
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