Monday, May 2, 2011
Butter Pecan Brulee
2 cups cream
4 egg yolks
1/2 teaspoon vanilla
Dash of salt
2 tablespoons 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.
Divide into four custard cups.
Bake in a water bath for 25-30 minutes at 350 degrees.
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.
2 tablespoon butter
2 Tablespoon Cream
1/4 cup pecans - finely chopped
4 packages of Splenda
Stir in pecans, cream, and Splenda.
Heat just until nuts begin to color, being careful not to burn!
Add to Brulee when Brulee is cooled