Tag Archives: creme brulee

Just have to tell you…

6 Oct

I mentioned earlier today that I was making Butter Pecan Creme Brûlée for dinner guests tonight.  Ok, just so you all understand, this was amazing. So easy to do ahead of time and your guests will LOVE it!

I followed the recipe exactly as Sarah (from Winter Park, CO) sent me and it was really perfection.  I don’t say this lightly.  Make this ASAP! You will be very happy you did. It is a perfect fall dessert.  Serve with a little whipped cream and a raspberry and everyone will be happy.

Who needs a huge piece of cake? I am telling you this is better. Dig in…

Crème Brulee from Colorado

29 Aug

Sarah (foodie, baker, busy mom) from Winter Park, CO sent me this and raved about it.  Perfect for a birthday celebration.  Her husband Chris (foodie, home chef, wine connoisseur) said it was the best crème brulee he ever had!  Happy Birthday Chris!

Low Carb Butter-Pecan Crème Brulee~ 3 carbs per serving

 2 C heavy cream

4 egg yolks

½ tsp vanilla

dash of salt

2 T Truvia

Heat cream over medium heat, just until bubbles start to form around side of pan. Remove from heat and let cool slightly. (Sarah barely let it cool and it was fine)

In a bowl, whisk together egg yolks, vanilla, salt and Truvia.  Gradually whisk in cream. Strain. Divide into 4 ramekins.

Bake in a water bath for 25-30 minutes at 350 degrees. (see Tips below)

Custards should be set, but still jiggly.

Chill for one hour. While chilling, prepare the butter-pecan topping.

Butter-Pecan Topping:

 1 T butter

1/4 C finely chopped pecans (even more if you want a lot of topping on each ramekin)

1 tsp Truvia

Heat just until pecans begin to color, being very careful not to burn! Divide between ramekins. Refrigerate for four hours or overnight.

Tips: Place ramekins in large roasting pan and set pan on pulled out oven rack. Then add water to reach ½ way up side of ramekins.  Sarah baked for 30 minutes and they were perfect.

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