Georgia Pecan Crème Brûlée Provided by Timothy Magee, executive chef, South City Kitchen, Atlanta 8 eggs yolks 1 1/4 cups sugar 1 cup cream 1 vanilla bean, split lengthwise 1 cup toasted pecans, finely ground 1 additional cup sugar for caramelizing tops In a saucepan, combine cream, vanilla and pecans and bring to a simmer. Set aside. Combine eggs and sugar in a mixing bowl and whisk until light and fluffy. Whisk cream mixture into eggs and stir well. Refrigerate for 1 hour. Strain mixture through a medium strainer. Pour into individual dishes and bake at 275°F in a water bath until set (about 20 minutes). Place in refrigerator to cool. Sprinkle sugar liberally on top of each custard, and then brown with a propane torch or under very hot broiler. Source: Georgia Pecan Commission