This dessert is fantastic. It is a US recipe, but easily converted. When using the Splenda I used packets, which aren't available in the UK, so I estimated 1pkt - 1tablespoon of the pourable kind, and that seemed to work out alright.
|2||Cup||Heavy cream ((UK:Double cream))|
BruleeIn a saucepan, heat cream over medium high just until bubbles start to form. Remove from heat and let \r\ncool slightly. In a bowl, whisk together egg yolks, almond, 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. After chilled, make butter-pecan topping and divide between between cups. Refrigerate for four more hours or overnight. For Butter-Pecan Topping: Melt butter in small saucepan over medium low heat. Stir in pecans and Splenda. Heat just until nuts begin to color, careful not to burn! Pour over the brulees after they have been refrigerated for at least an hour - otherwise it turns into a gooey awful mess.