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Reviews Date of last review
Sun January 25, 2009
Recommended By Average Price Average Rating
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Description:
Ingredients: 2 Cups Heavy Cream
4 Egg Yolks
1/2 teaspoon vanilla
1 Pinch Salt
6 splenda packets -- or
more if needed


Butter-Pecan Topping
1 Tablespoon Butter
1/8 Cup chopped pecans --
(1 Oz.), finely chopped
1 splenda packets


How To Prepare: In a saucepan, heat cream
over medium high 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 into four 6-ounce
custard cups. Bake in a
water bath for 25-30
minutes at 350F. 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
Melt butter in small
saucepan over medium low
heat. Stir in pecans and
Splenda. Heat just until
nuts begin to color, being
careful not to burn!
Number of Servings: 10
Carbs per serving - include all nutritional information if known: 21g carbs total
Effort (Easy, Average, Difficult): Easy
 


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