REC: Ginger Creme Brulee NOT for induction

I was having friends over for dinner last weekend, and wanted to try out
my new creme brulee torch. When I started hunting for recipes, I
realized that for the most part, the ONLY thing in a creme brulee that
was carby was the sugar.

What would happen if I replaced it with Splenda?

Well... good things. It was amazing. The only thing is, you HAVE to use
a tiny bit of real sugar for the top, as splenda doesn't carmelize and
make the lovely crunchy topping.

Still only 8g for a decadent dessert.

And if you wanted you could omit the sugar on yours and still have a
lovely custard with only 4g per serving.

Enjoy!!

GINGER CREME BRULEE

3 cups whipping cream 19.8g carbs
2 T (packed) coarsely grated peeled fresh ginger 2.1g carbs
10 large egg yolks 3.8g carbs
1 cup Splenda 24g carbs
4 teaspoons sugar 16g carbs

Total: 65.7g carbs
Per serving: 8.21g carbs

Preheat oven to 325°F. Combine cream and ginger in heavy medium
saucepan. Bring to simmer over medium heat. Remove from heat; let stand
20 minutes. Strain cream into small bowl, pressing on solids in sieve.
Whisk yolks and 1 cup Splenda in medium bowl to blend. Gradually whisk
in warm cream. Divide custard among eight 3/4-cup ramekins or custard
cups. Place ramekins in large roasting pan. Pour enough warm water into
pan to come halfway up sides of ramekins.

Bake custards just until set in center when pan is gently shaken,
about 45 minutes. Remove custards from water bath; chill uncovered until
cold, at least 3 hours. Cover and chill overnight.

Preheat broiler. Place custards on baking sheet. Sprinkle each with 1/2
teaspoon of sugar. Broil until sugar melts and caramelizes, turning
sheet for even browning, about 1 minute.

If you have a small butane torch, meant for this job, it makes it even
easier.

Refrigerate custards until topping is cold and brittle, about 1 hour and
up to 2 hours.

Makes 8 servings.