2 eggs
1 3/4 c. firmly packed light brown sugar
2 c. milk
2 c. heavy cream
2 tsp. vanilla extract
1 c. shelled pecans, coarsely chopped
2 tbsp. butter
1/2 tsp. salt

Lightly whisk the eggs in a 2 quart saucepan and stir in the brown sugar and the milk. Stir constantly over medium heat until the mixture thickens and coats the back of a spoon (180 degrees on a candy thermometer). Strain into a bowl, cool to room temperature, add the cream and the vanilla, and chill overnight in the refrigerator.