Butter-Pecan Creme Brulee2 cups cream4 egg yolks1/2 teaspoon vanillaDash of salt2 tablespoons SplendaHeat 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. 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.Butter-Pecan Topping:1 tablespoon butter1/8 cup pecans - finely chopped1 teaspoon SplendaMelt butter. Stir in pecans and Splenda. Heat just until nuts begin to color, being careful not to burn!For those who have not tried this...you NEED to! This has been a staple dessert of mine for years. It is one of those desserts, like BG's Cheesecakes, that even your non LCing friends/family will devour! I've been adding a couple of Tablespoons of SF Davinci flavored syrups to the recipe to "change" the taste a bit. I've made it with the Butter Rum, Irish Cream, Carmel, Kauli Caffee, and English Toffee....all of them produce YUMMY results!
__________________Lisa
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