Ingredients
- Creme Brulee - adapted from Williams Sonoma Desserts
- 3 C heavy Cream
- 8 Egg yolks
- 1 tsp. pure vanilla extract
- 1/3 C Splenda for Baking, plus 1/4 C Brown Sugar Blend Splenda for the brulee topping
Preparation
Step 1
Directions:
Preheat oven to 300ºF.
In a large bowl, combine the egg yolks and the 1/3 cup Splenda for Baking sugar, whisk together until the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended, strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place in a water bath, and bake until set around edges, but still loose in the center, about 30-40 minutes. Remove from the oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 4 hours, or up to 2 days.
When ready to serve, sprinkle about 2 tsp. Splenda Brown Sugar Blend over each custard. For best results, use a small hand torch to melt the sugar. If you do not have a torch, place ramekins under the broiler until sugar melts. Re-chill custards a few minutes before serving.