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Creme Brulee from SCS46

8 egg yolks   (2.4 gr carbs)
1/3 c Splenda (8 gr)
2 c heavy cream (13.2 gr)
1 tsp. vanilla (1/2 gr)
1/4 c Splenda (for top, optional, 6 gr)

Preheat oven to 300.  Whisk egg and Splenda until dissolved, thick and pale yellow.  Add cream and vanilla-whisk some more. Strain and skim off foam and bubbles. divide among 6 ramekins(or 1 quiche dish) place in water bath . Bake until set at edges but loose in center, 40-50 min.  Remove from oven, leave in water bath until cool.  Remove cups and chill at least 2 hrs.  When ready to serve, sprinkle 2 tsp. Splenda over each and burn with mini-torch or place under broiler briefly.

Carbs per serving=5 g