Low Carb Creme Brulee

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!