Low Carb Creme Brulee

Directions

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   1.
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   Preheat oven to 350 degrees F. Heat the cream in a saucepan over medium heat just until bubbles start to form.
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   Remove from the heat and set aside.
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   2.
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   In a large bowl, whisk the egg yolks, salt, vanilla, and Splenda or Stevia.
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   Gradually whisk in the cream.
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   Strain the mixture.
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   3.
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   Divide the mixture evenly amongst ramekins or creme brulee dishes.
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    Fill a large baking dish with some water and then place the ramekins into the dish.
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    The water bath should come up about 1/4-1/3 of the way over each ramekin.
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    Carefully add more water if needed.
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    Bake for 25-30 minutes until set, but slightly jiggly.
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    Chill for 1 hour.
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    4.
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    For the topping, melt the butter in a bowl and add the pecans.
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    Toss to coat them evenly with the butter.
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    Then, lightly toast the pecans in a pan on the stove or in the oven.
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    Spread the pecan topping evenly over each ramekin.
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    Chill for another 3-4 hours and then serve.
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    Please note that although this recipe only bakes for about 30 minutes, it requires hours of chill time so plan accordingly!