Creme Brûlée Low Carb

By Nilson

Ingredients

• Ingredients:
• LOW-CARB CREME BRULEE
• From The Low-Carbist
• Serves 3-4*
• – 2 cups heavy cream
• – 4 egg yolks
• – 1/2 tsp. vanilla
• – 2 tbs. Splenda granular or Stevia
• – dash of salt
• Pecan Topping:
• – 1 tbs. butter, melted
• – 1/4 cup chopped pecans

Preparation

Step 1

Directions:

1. Preheat oven to 350 degrees. Heat the cream in a saucepan over medium heat just until bubbles start to form. Remove from the heat and set aside.

2. In a large bowl, whisk the egg yolks, salt, vanilla, and Splenda or Stevia. Gradually whisk in the cream. Strain the mixture.

3. Divide the mixture evenly amongst ramekins or creme brulee dishes. Fill a large baking dish with some water and then place the ramekins into the dish. The water bath should come up about 1/4-1/3 of the way over each ramekin. Carefully add more water if needed. Bake for 25-30 minutes until set, but slightly jiggly. Chill for 1 hour.

4. Melt the butter in a bowl and add the pecans. Toss to coat them evenly with the butter. Then, lightly toast the pecans in a pan on the stove or in the oven. Spread the pecan topping evenly over each ramekin. Chill for another 3-4 hours and then serve.

Notes:
- In regards to the serving size, I used creme brulee dishes and actually only got three servings out of this recipe. Since creme brulee dishes are not as tall, we filled them up most of the way. If you use smaller ramekins, you may be able to get four servings or of course, you can just put less of the custard in each dish.