Low Carb Creme Brulee

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   1.

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   Preheat oven to 350 degrees F. Heat the cream in a saucepan over medium heat just until bubbles start to form.

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   Remove from the heat and set aside.

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   2.

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   In a large bowl, whisk the egg yolks, salt, vanilla, and Splenda or Stevia.

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   Gradually whisk in the cream.

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   Strain the mixture.

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   3.

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   Divide the mixture evenly amongst ramekins or creme brulee dishes.

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    Fill a large baking dish with some water and then place the ramekins into the dish.

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    The water bath should come up about 1/4-1/3 of the way over each ramekin.

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    Carefully add more water if needed.

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    Bake for 25-30 minutes until set, but slightly jiggly.

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    Chill for 1 hour.

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    4.

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    For the topping, melt the butter in a bowl and add the pecans.

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    Toss to coat them evenly with the butter.

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    Then, lightly toast the pecans in a pan on the stove or in the oven.

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    Spread the pecan topping evenly over each ramekin.

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    Chill for another 3-4 hours and then serve.

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    Please note that although this recipe only bakes for about 30 minutes, it requires hours of chill time so plan accordingly!

* Per serving · 4 servings · Values may vary.

No additional tips available.