In a pot, bring the sugar and ¼ cup (60 ml) of the water to a boil. Cook without stirring until the caramel turns an amber colour. Off the heat, add the remaining water. Gradually add the cream. Watch out for splattering. Add the pecans and mix thoroughly. Bring to a boil and pour into an 8-cup (2 litre) soufflé dish or square pan. Set aside.
Batter
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