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Ingredients 1 quart heavy cream 1 vanilla bean, split and scraped 1 cup vanilla sugar, divided 6 large egg yolks 2 quarts hot water Preparation Preheat the oven to 325 degrees F.  Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.  In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.  Remove the ramekins from the roasting pan and refrigerate for at least 2 hou...

Ingredients 1 cup pecans 8 ounces vanilla wafers, enough to make 2 cups 1/2 cup unsweetened Dutch-processed cocoa, divided 1 cup confectioners' sugar, divided 1/4 cup light corn syrup 1/4 cup bourbon Preparation Preheat oven to 325 degrees F. Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred. In a food processor, chop the vanilla wafers into crumbs. Add the pecans and process just until they are finely chopped. In a medium bowl, mix together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the confectioners' sugar. Add the corn syrup and bourbon. Mix thoroughly. Sift the remaining 1/4 cup cocoa and 1/4 cup confectioners' sugar onto a large plate. Form the...