Low Carb Creme Brulee Recipe

This is an easy recipe with few ingredients but brings lots of oooohs & aaaaahs. Super creamy and very satisfying.

1. 2 cups Whipping Cream
2. 4 Egg Yolks
3. 2 Tbsp liquid Splenda or 1/4 to 1/2 tsp liquid Stevia
4. 1/2 tsp Vanilla Extract
5. Dash of Salt

Heat whipping cream in a saucepan over medium heat, just until bubbles start to form.
Remove from heat and let cool slightly.

In a bowl, whisk together ingredients 2 through 5.

Gradually add heated whipping cream to the combined ingredients in bowl, whisking continually.

Strain mixture and divide into 4 custard cups.

Bake in a water bath for 40 to 45 minutes at 325 degrees. Custards should be set, but still jiggly in the center. You can add a dash of cinnamon to the top of each custard then chill in refrigerator for 2 - 3 hours.

2.3 Carbohydrates per serving. Yields 4 servings.

TOPPINGS:

• Butter-Pecan Topping:
  

1. 1 Tbsp Butter
2. 1/8 cup Salted Roasted Pecans - finely chopped
3. 1 tsp Splenda or 1 to 2 drops of Stevia

In small sauce pan melt butter.
Stir in pecans and Splenda.
Heat just until nuts begin to brown, being careful not to burn!

Add topping to each of the 4 custard cups and place back into refrigerator for an additional 10 minutes.

.5 Carbohydrates per serving

• Crunchy Topping:

4 tsp Granulated Sugar

Sprinkle 1 tsp sugar on each of the custard cups. Using a kitchen blow torch, caramelize sugar then place in refrigerator for an additional 10 minutes.

4.2 Carbohydrates per serving

• Fruit Topping:
  

Add blueberries, raspberries or strawberries

2 carbohydrates per ounce

Other Options:

Splenda can be substituted with Sugar-free Davinci Syrups. These syrups are made from Splenda with added flavor extracts.