When my sister-in-law blessed me with two dozen farm-fresh country eggs yesterday,
I started digging through my old low carb recipes. I had a breakfast custard recipe in mind, but ran across this creme brulee recipe. I would love to find out the recipe creator, so I can give them thanks and proper credit. *Updated – I found out the recipe’s creator is named Roni. Thanks that for info, Linda Sue.
I found this particular recipe several years ago on one of my favorite low carb sites. Some of the absolute best cooks congregate on the recipe board at Low Carb Friends!
I used my Pampered Chef Prep Cups (with storage lids) to bake the creme brulees. Not fancy, but servicable.
I sprinkled a little nutmeg on the creme brulee before baking, like the breakfast custard recipe calls for. Not sure why, since I planned on topping them with praline pecans. Don’t you just love the sound of praline pecans?!
Butter-Pecan Creme Brulee
2 cups cream
4 egg yolks
1/2 teaspoon vanilla
Dash of salt
2 tablespoons Splenda (I used 1/2 cup granulated Splenda)
Heat cream over medium heat, just until bubbles start to form.
Remove from heat and let cool slightly.
In a bowl, whisk together egg yolks, vanilla, salt and Splenda.
Gradually whisk in cream. Strain mixture.
Divide into four custard cups.
Bake in a water bath for 25-30 minutes at 350 degrees. (I baked mine for 50 minutes in a toaster oven.)
Custards should be set, but still jiggly. Chill for one hour.
Make butter-pecan topping and divide between between cups.
Refrigerate for four more hours or overnight.
1 tablespoon butter
1/8 cup pecans – finely chopped
1 teaspoon Splenda
Stir in pecans and Splenda.
Heat just until nuts begin to color, being careful not to burn.
This is definitely a keeper! The butter pecan topping is delcious! I think I will double or triple the topping recipe next time, so it will completely cover the top of each creme brulee dish.