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Classic creme brulee goes low-carb!
1. Preheat oven to 350ºF. Heat the cream in a saucepan over medium heat just until bubbles start to form. Remove from the heat and set aside.
2. In a large bowl, whisk the egg yolks, salt, vanilla, and Splenda or Stevia. Gradually whisk in the cream. Strain the mixture.
3. Divide the mixture evenly amongst ramekins or creme brulee dishes. Fill a large baking dish with some water and then place the ramekins into the dish. The water bath should come up about 1/4-1/3 of the way over each ramekin. Carefully add more water if needed. Bake for 25-30 minutes until set, but slightly jiggly. Chill for 1 hour.
4. For the topping, melt the butter in a bowl and add the pecans. Toss to coat them evenly with the butter. Then, lightly toast the pecans in a pan on the stove or in the oven. Spread the pecan topping evenly over each ramekin. Chill for another 3-4 hours and then serve.
Please note that although this recipe only bakes for about 30 minutes, it requires hours of chill time so plan accordingly!
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!