In a 12-inch camp Dutch oven, add sugar, milk, vanilla, and salt. Place over a pile of hot charcoals and stir constantly until the sugar dissolves and the liquid comes to a gentle boil. Remove from charcoal. Scoop 1/4 cup of hot milk mixture and drizzle into whisked egg yolks, stirring constantly to prevent the eggs from curdling. Repeat until most of the milk is whisked into the egg yolks. Return the egg and milk mixture to the Dutch oven and place over hot charcoals. Stir constantly until custard is 170 degrees Fahrenheit and the custard coats the back of a spoon. Remove from heat. Stir in brown butter, roasted pecans, and heavy cream.