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Reviews
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Views
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Date of last review
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2
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3797
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Mon October 8, 2007
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Recommended By
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Average Rating
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100% of reviewers
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10.0
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Description:
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Ingredients:
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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
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How To Prepare:
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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!
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Number of Servings:
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10
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Carbs per serving - include all nutritional information if known:
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21g carbs total
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Effort (Easy, Average, Difficult):
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Easy
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Source:
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Roni
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