Butter Pecan Creme Brulee...:)

CarolynF · 01-20-2003, 02:26 PM

This recipe is the Recipe Room..It is so easy and so delicious.

It calls for 6 ounce custard cups, I used my 4 ounce and it was
delicious...DH went crazy...

And, there is no broiler involved or torch.

NorthernNisse · 01-20-2003, 02:41 PM

Now now Carolyn...you know everyone is going to want this recipe at their fingertips.

It is wonderful....isn't it.

Butter-Pecan Creme 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.
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 butter
1/8 cup pecans - finely chopped
1 teaspoon Splenda

Melt butter.
Stir in pecans and Splenda.
Heat just until nuts begin to color, being careful not to burn!

Josie

chefchick66 · 03-09-2003, 08:55 AM

Made these yesterday...they were AWESOME!!!

I didn't have any pecans, so I substituted walnuts and used half Splenda and half DiabetiSweet. I also added a tablespoon of Torani Butter Toffee Syrup.

Very, very easy to make and it tastes like your're cheating, but you're not!

Thanks to Josie, or whoever first posted this recipe, I'll be making it again soon!

MelaGal · 03-09-2003, 10:34 AM

Agreed!!! This was one of the first sweet treats I made after we started this WOE. It is so simple and easy and YUMMY!! I've made it several times.

Great recipe!!

~a

Sweeteater · 03-25-2008, 07:45 AM

bump

LindaSue · 03-25-2008, 04:32 PM

I've been wanting to try this recipe for years now but never seem to get around to it. What am I waiting for???

CarolynF · 03-25-2008, 04:39 PM

Wow..a blast from the past..nommie, nommie..nommie.

KrystaLyn · 03-25-2008, 06:27 PM

This recipe is from DANDR (can't remember which version, though.) I made it and it was FANTASTIC.

Mallory · 03-25-2008, 07:15 PM

Quote:

Originally Posted by LindaSue

I've been wanting to try this recipe for years now but never seem to get around to it. What am I waiting for???

How is this different from your Kathys Flan on your site? I havent had either so Im curious..

LindaSue · 03-26-2008, 06:16 AM

Quote:

Originally Posted by Mallory

How is this different from your Kathys Flan on your site? I havent had either so Im curious..

The topping for one thing. Also, the crème brûlée calls for only the yolks in the custard, not whole eggs.

Mallory · 03-26-2008, 07:52 AM

This looks very good! I think if you used brown diabetisweet on top it would be sort of caramely (is that a word?)lol I had sprinkled some on top of an oopsie and it went sort of crunchy when it was cooking..Ill try it on a couple during the process and see what happens..yum!

CarolynF · 03-26-2008, 10:36 AM

Hey, Mallory..that is a great idea. I don't think they had the brown diabetisweet when this recipe was invented..

Sweeteater · 03-12-2009, 11:43 AM

Made this last night and it was delicious!

See more info at my blog...

Carol21950 · 03-12-2009, 12:13 PM

Here's a dumb question. What do you do with the leftover egg whites?

CarolynF · 03-12-2009, 12:19 PM

Leftover egg whites can be used in an egg white omelette..Then put some cheese in it for extra nomminess..Or you can make a meringue for a sugar free pie, too..

frogfarm · 03-12-2009, 12:29 PM

Quote:

Originally Posted by Carol21950

Here's a dumb question. What do you do with the leftover egg whites?

Oh, do I have a story! I made an experimental custard (came out great, btw) and had leftover whites. Since my last attempt at oopsie rolls didn't turn out so great, I asked SWMBO (*) to demonstrate proper technique. I showed her the recipe, and she expressed doubt that we could achieve the proper stiff consistency with only cream of tartar "and no sugar". She gave it a shot, but even with the Kitchenaid it wouldn't do more than soft peak. Defeated, I gave her permission to do whatever she wanted with it, "for instance add sugar and make a meringue..." My jaw dropped when I saw her add A HALF A CUP (it looked like a whole one to my eyes!), responding to my disbelief with, "You said four eggs' worth, right?"

(You'd think I'd have known better -- it's not like I'm a stranger to cooking, or baking/desserts in particular)

Anyway, that did the trick, it stiffened up nicely, and she made a tray full of little 'ghost faces' with chocolate chips. And no, I am not eating them -- my cheesecake and custard and 85% dark chocolate is more than enough to satisfy what remains of my sweet tooth.

(Except for Amish Friendship Bread...anyone else ever encounter this manna from heaven that sends your blood sugar straight to hell?

Anyone who can come up with a carb-friendly version of this bomb deserves the Nobel!)

(*) She Who Must Be Obeyed - see Rumpole of the Bailey

Charski · 03-12-2009, 02:29 PM

You can freeze leftover eggwhites - whip 'em up with a pinch of salt just til they're barely frothy, portion out if you want (ice cube trays work well) and freeze, then bag up to keep.

I use eggwhites only for items I plan to "bread" - like calamari steaks, chicken, pork chops. To me, the whites alone are "stickier" and creating a more crisp, less eggy finished breaded product.

frogfarm · 03-12-2009, 05:32 PM

It just occurred to me today: Onion rings breaded with egg and coconut flour! Am I nuts? Will it work?

Charski · 03-12-2009, 06:06 PM

Don't know, Frogfarm, looking forward to your report - but what I know WILL work is Barbo's batter, which is basically Carbquik and beer. She recently posted on that and I responded, so it's not far away if you run a search on Onion Rings....

frances40 · 03-12-2009, 06:15 PM

Anybody know the carb count on this?? Sounds delicious. I thought cream was kinda high in carbs.

Charski · 03-12-2009, 07:35 PM

Cream runs about 6 carbs per cup. Splenda is 24 carbs per cup, which = 16 tablespoons. Not sure what just the yolks would be? Butter 0, vanilla essentially 0, then you'd have the pecans. Haven't looked those up, sorry!

frances40 · 03-13-2009, 03:53 PM

Thanks for responding. I thought cream was like 2 carbs for 2 tbls.

Gulf Coast Girl · 03-15-2009, 12:39 AM

I made a single serving of this tonight. I was in the mood for something really rich so I used 2 egg yolks, 1/2 cup of cream, and a mixture of erythritol/splenda drops. Instead of doing butter pecan I added a few drops of orange dreamcicle drops.

It was really really good. Thanks for posting this. I'm the only one doing LC in my life and only eat sweet LC stuff on the weekends so I love finding things that I can do individual servings of.

Roni · 05-12-2009, 02:07 PM

Wow, this is my recipe, from 2001! I'm glad people are still making it. I converted a favorite custard recipe to LC, then created the topping by just throwing a few ingredients together, and it turned out so yummy I posted it to the recipe room. I haven't made any myself in ages, this reminds me to make a batch. LOL

jlatislaw · 05-12-2009, 02:19 PM

Quote:

Originally Posted by Charski

Cream runs about 6 carbs per cup. Splenda is 24 carbs per cup, which = 16 tablespoons. Not sure what just the yolks would be? Butter 0, vanilla essentially 0, then you'd have the pecans. Haven't looked those up, sorry!

According to MasterCook pecans are: 3 carbs/20 halves or 1/4 C.

CarolynF · 05-12-2009, 02:36 PM

Quote:

Originally Posted by Roni

Wow, this is my recipe, from 2001! I'm glad people are still making it. I converted a favorite custard recipe to LC, then created the topping by just throwing a few ingredients together, and it turned out so yummy I posted it to the recipe room. I haven't made any myself in ages, this reminds me to make a batch. LOL

Hey, Roni..You have some great recipes..

Thanks.

piratechick · 12-19-2010, 02:34 PM

It's an oldie, but this looks like something i might need to make this holiday season again.

sistertzu · 12-19-2010, 05:57 PM

Welcome Pirate!! looks like a winner of a recipe.

maru2 · 12-19-2010, 08:42 PM

Made this tonight and it was very good. I only had 1 1/2 cups of half & half so I added 1/2 cup water to make the 2 cups. I also decided maybe I should have more egg because of my cream situation so I used 1 whole egg and 3 yolks. I also added an additional tablespoon of sweetener thinking cream is probably sweeter than 1/2 & 1/2 plus I like things sweet. I doubled the topping recipe and used brown diabetisweet. This recipe turned out much better than my custard recipe made with hood milk, although my custard recipe is lower in carb. Also I didn't do all that chilling, DH and I ate it warm with sf whipped cream.

SCOTTSDALEJULIE · 12-20-2010, 10:19 AM

Thanks for the resurection Julie

01-20-2003, 02:26 PM	#1
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,827 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Butter Pecan Creme Brulee...:) This recipe is the Recipe Room..It is so easy and so delicious. It calls for 6 ounce custard cups, I used my 4 ounce and it was delicious...DH went crazy... And, there is no broiler involved or torch.

01-20-2003, 02:41 PM	#2
NorthernNisse Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Minnetonka, Minnesota Posts: 7,927 Gallery: NorthernNisse Stats: 234/180/180 5'7.5" WOE: Atkins '72	Now now Carolyn...you know everyone is going to want this recipe at their fingertips. It is wonderful....isn't it. Butter-Pecan Creme 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. 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 butter 1/8 cup pecans - finely chopped 1 teaspoon Splenda Melt butter. Stir in pecans and Splenda. Heat just until nuts begin to color, being careful not to burn! Josie __________________ Simplify Your Life Lagom

03-12-2009, 11:43 AM	#13
Sweeteater Blabbermouth!!! Join Date: Jul 2002 Location: Volunteer State Posts: 5,921 Gallery: Sweeteater WOE: Lower Carb	Made this last night and it was delicious! See more info at my blog... Last edited by Sweeteater; 03-12-2009 at 11:45 AM..

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03-09-2003, 08:55 AM	#3
chefchick66 Cake Lover Join Date: Sep 2002 Location: SW Chicago Burbs Posts: 19,601 Gallery: chefchick66 Stats: 14/6-8/Solid 6 WOE: Eating to Run and Running to EAT! Start Date: August 2002	Made these yesterday...they were AWESOME!!! I didn't have any pecans, so I substituted walnuts and used half Splenda and half DiabetiSweet. I also added a tablespoon of Torani Butter Toffee Syrup. Very, very easy to make and it tastes like your're cheating, but you're not! Thanks to Josie, or whoever first posted this recipe, I'll be making it again soon!

03-09-2003, 10:34 AM	#4
MelaGal Senior LCF Member Join Date: Jan 2003 Location: Napa Valley, CA Posts: 150 Gallery: MelaGal	Agreed!!! This was one of the first sweet treats I made after we started this WOE. It is so simple and easy and YUMMY!! I've made it several times. Great recipe!! ~a

03-25-2008, 07:45 AM	#5
Sweeteater Blabbermouth!!! Join Date: Jul 2002 Location: Volunteer State Posts: 5,921 Gallery: Sweeteater WOE: Lower Carb	bump

03-25-2008, 04:32 PM	#6
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,438 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I've been wanting to try this recipe for years now but never seem to get around to it. What am I waiting for???

03-25-2008, 04:39 PM	#7
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,827 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Wow..a blast from the past..nommie, nommie..nommie.

03-25-2008, 06:27 PM	#8
KrystaLyn Major LCF Poster! Join Date: Jul 2002 Location: VA Posts: 2,220 Gallery: KrystaLyn Stats: 173.0/164.0/135 (pre-preg 162/135) Start Date: Post-pregnancy start: 03/02/2011	This recipe is from DANDR (can't remember which version, though.) I made it and it was FANTASTIC.

03-26-2008, 07:52 AM	#11
Mallory Senior LCF Member Join Date: Oct 2007 Posts: 615 Gallery: Mallory	This looks very good! I think if you used brown diabetisweet on top it would be sort of caramely (is that a word?)lol I had sprinkled some on top of an oopsie and it went sort of crunchy when it was cooking..Ill try it on a couple during the process and see what happens..yum!

03-26-2008, 10:36 AM	#12
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,827 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Hey, Mallory..that is a great idea. I don't think they had the brown diabetisweet when this recipe was invented..

03-12-2009, 12:13 PM	#14
Carol21950 Major LCF Poster! Join Date: Oct 2002 Location: Northern VA Posts: 2,241 Gallery: Carol21950 WOE: Atkins	Here's a dumb question. What do you do with the leftover egg whites?

03-12-2009, 12:19 PM	#15
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,827 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Leftover egg whites can be used in an egg white omelette..Then put some cheese in it for extra nomminess..Or you can make a meringue for a sugar free pie, too..

03-12-2009, 02:29 PM	#17
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	You can freeze leftover eggwhites - whip 'em up with a pinch of salt just til they're barely frothy, portion out if you want (ice cube trays work well) and freeze, then bag up to keep. I use eggwhites only for items I plan to "bread" - like calamari steaks, chicken, pork chops. To me, the whites alone are "stickier" and creating a more crisp, less eggy finished breaded product.

03-12-2009, 05:32 PM	#18
frogfarm Guest Join Date: Feb 2009 Location: Off the beaten path, far away from the main stream Posts: 378 Gallery: frogfarm Stats: 150/145/155 WOE: Custom Start Date: June 2008	It just occurred to me today: Onion rings breaded with egg and coconut flour! Am I nuts? Will it work?

03-12-2009, 06:06 PM	#19
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Don't know, Frogfarm, looking forward to your report - but what I know WILL work is Barbo's batter, which is basically Carbquik and beer. She recently posted on that and I responded, so it's not far away if you run a search on Onion Rings....

03-12-2009, 06:15 PM	#20
frances40 Junior LCF Member Join Date: May 2003 Location: North Carolina Posts: 59 Gallery: frances40 Stats: 256/ Start Date: 06-28-10 again :)	Anybody know the carb count on this?? Sounds delicious. I thought cream was kinda high in carbs.

03-12-2009, 07:35 PM	#21
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Cream runs about 6 carbs per cup. Splenda is 24 carbs per cup, which = 16 tablespoons. Not sure what just the yolks would be? Butter 0, vanilla essentially 0, then you'd have the pecans. Haven't looked those up, sorry!

03-13-2009, 03:53 PM	#22
frances40 Junior LCF Member Join Date: May 2003 Location: North Carolina Posts: 59 Gallery: frances40 Stats: 256/ Start Date: 06-28-10 again :)	Thanks for responding. I thought cream was like 2 carbs for 2 tbls.

03-15-2009, 12:39 AM	#23
Gulf Coast Girl Senior LCF Member Join Date: Nov 2008 Posts: 411 Gallery: Gulf Coast Girl Stats: Goal Feb '10. Lost 163 lbs.	I made a single serving of this tonight. I was in the mood for something really rich so I used 2 egg yolks, 1/2 cup of cream, and a mixture of erythritol/splenda drops. Instead of doing butter pecan I added a few drops of orange dreamcicle drops. It was really really good. Thanks for posting this. I'm the only one doing LC in my life and only eat sweet LC stuff on the weekends so I love finding things that I can do individual servings of.

05-12-2009, 02:07 PM	#24
Roni Way too much time on my hands! Join Date: Feb 2001 Location: Ohio Posts: 16,641 Gallery: Roni Stats: 5'2" - 154/148/130 WOE: Nutrisystem Start Date: September, 2011	Wow, this is my recipe, from 2001! I'm glad people are still making it. I converted a favorite custard recipe to LC, then created the topping by just throwing a few ingredients together, and it turned out so yummy I posted it to the recipe room. I haven't made any myself in ages, this reminds me to make a batch. LOL

12-19-2010, 02:34 PM	#27
piratechick Junior LCF Member Join Date: Dec 2010 Location: Longmont, CO Posts: 1 Gallery: piratechick Stats: 285/255/195 WOE: Atkins Start Date: August 21/2010	It's an oldie, but this looks like something i might need to make this holiday season again.

12-19-2010, 05:57 PM	#28
sistertzu Resident crazy dog lady Join Date: May 2009 Location: Ca Posts: 5,121 Gallery: sistertzu Stats: 244/goal -90 Atkins/IF WOE: VLC/no grain/ minimal dairy Start Date: originally march 08 but every day is a fresh start	Welcome Pirate!! looks like a winner of a recipe.

12-19-2010, 08:42 PM	#29
maru2 Senior LCF Member Join Date: Jan 2007 Location: Florida Posts: 338 Gallery: maru2 Stats: 170/145/135 WOE: atkins Start Date: 1/2007 restart 1/2010	Made this tonight and it was very good. I only had 1 1/2 cups of half & half so I added 1/2 cup water to make the 2 cups. I also decided maybe I should have more egg because of my cream situation so I used 1 whole egg and 3 yolks. I also added an additional tablespoon of sweetener thinking cream is probably sweeter than 1/2 & 1/2 plus I like things sweet. I doubled the topping recipe and used brown diabetisweet. This recipe turned out much better than my custard recipe made with hood milk, although my custard recipe is lower in carb. Also I didn't do all that chilling, DH and I ate it warm with sf whipped cream.

12-20-2010, 10:19 AM	#30
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	Thanks for the resurection Julie