Comments on: Butter-Pecan Creme Brulee http://www.lowcarbist.com/2009/01/butter-pecan-creme-brulee/ Recipes, Tips, and the Right Stuff Sun, 03 Jul 2011 18:50:32 +0000 hourly 1 http://wordpress.org/?v=3.1.4 By: Eugene http://www.lowcarbist.com/2009/01/butter-pecan-creme-brulee/#comment-8515 Eugene Sat, 02 Jul 2011 03:07:48 +0000 http://www.lowcarbist.com/2009/01/butter-pecan-creme-brulee/#comment-8515 Speedwell, I do plan on more xylitol experiments. I only started using it recently, but it does seem the most promising of the mostly disappointing sweeteners I've seen. We made a tres leches cake with it and no one felt ill afterward, which doesn't sound all that meritous, but if you've tried doing the same with Splenda... well, you know what happens. There has to be a 1:1 ratio of diners to bathrooms. Sometime this year I plan to do long, well-researched posts on the pros and cons of all the various sweetener choices... splenda, stevia, xylitol, avage nectar, etc., but that will be a bit in the future! Speedwell, I do plan on more xylitol experiments. I only started using it recently, but it does seem the most promising of the mostly disappointing sweeteners I’ve seen. We made a tres leches cake with it and no one felt ill afterward, which doesn’t sound all that meritous, but if you’ve tried doing the same with Splenda… well, you know what happens. There has to be a 1:1 ratio of diners to bathrooms.

Sometime this year I plan to do long, well-researched posts on the pros and cons of all the various sweetener choices… splenda, stevia, xylitol, avage nectar, etc., but that will be a bit in the future!

]]> By: speedwell http://www.lowcarbist.com/2009/01/butter-pecan-creme-brulee/#comment-6905 speedwell Fri, 22 Apr 2011 17:05:30 +0000 http://www.lowcarbist.com/2009/01/butter-pecan-creme-brulee/#comment-6905 I despise Splenda. Stevia's sweetness never overpowers its bitterness in any formulation I've tried. I find xylitol browns nicely and gets sticky when I caramelize it in a pan with a little butter; maybe you could try it? Since custard needs just a touch of sweetness, I would use the same amount of erythritol and no salt (the salt is really only there to moderate the sweetness anyway). I despise Splenda. Stevia’s sweetness never overpowers its bitterness in any formulation I’ve tried. I find xylitol browns nicely and gets sticky when I caramelize it in a pan with a little butter; maybe you could try it? Since custard needs just a touch of sweetness, I would use the same amount of erythritol and no salt (the salt is really only there to moderate the sweetness anyway).

]]> By: Diet-to-Go http://www.lowcarbist.com/2009/01/butter-pecan-creme-brulee/#comment-2439 Diet-to-Go Sat, 29 Aug 2009 09:26:37 +0000 http://www.lowcarbist.com/2009/01/butter-pecan-creme-brulee/#comment-2439 Oh, this looks like a winner. I'm actually a Splenda fan, but I've never tried mixing in any stevia extract for sweetening. I definitely think I will take that suggestion in making this. I always seem to have issues with burning Splenda when doing something similar, like the pecan and butter topping. I guess I'll try extremely low heat this time. Oh, this looks like a winner. I’m actually a Splenda fan, but I’ve never tried mixing in any stevia extract for sweetening. I definitely think I will take that suggestion in making this. I always seem to have issues with burning Splenda when doing something similar, like the pecan and butter topping. I guess I’ll try extremely low heat this time.

]]> By: LC 4 Life http://www.lowcarbist.com/2009/01/butter-pecan-creme-brulee/#comment-2232 LC 4 Life Sun, 26 Jul 2009 13:29:32 +0000 http://www.lowcarbist.com/2009/01/butter-pecan-creme-brulee/#comment-2232 Thank you for these wonderful recipes! It makes it so much easier to stick to LCing when you have variety. Thank you for these wonderful recipes! It makes it so much easier to stick to LCing when you have variety.

]]> By: Greg http://www.lowcarbist.com/2009/01/butter-pecan-creme-brulee/#comment-2197 Greg Tue, 21 Jul 2009 22:28:22 +0000 http://www.lowcarbist.com/2009/01/butter-pecan-creme-brulee/#comment-2197 My wife makes a similar low carb creme brulee but we just go ahead and use baker's sugar for the topping. I add 1/4 to 1/2 teaspoon and knock off the excess, then have at it with a propane torch. It adds maybe 1.5 carbs to the total. I'll have to try your pecan crunch topping next time it sounds great. Greg My wife makes a similar low carb creme brulee but we just go ahead and use baker’s sugar for the topping. I add 1/4 to 1/2 teaspoon and knock off the excess, then have at it with a propane torch. It adds maybe 1.5 carbs to the total.

I’ll have to try your pecan crunch topping next time it sounds great.

Greg

]]> By: Jil http://www.lowcarbist.com/2009/01/butter-pecan-creme-brulee/#comment-307 Jil Fri, 13 Mar 2009 20:33:11 +0000 http://www.lowcarbist.com/2009/01/butter-pecan-creme-brulee/#comment-307 I just made this Sunday night. It's pretty good and the topping is wonderful! I like your pictures better. :) I'm adding you to my low carb blog section. Hope that's alright. I just made this Sunday night. It’s pretty good and the topping is wonderful! I like your pictures better. :) I’m adding you to my low carb blog section. Hope that’s alright.

]]> By: Eugene http://www.lowcarbist.com/2009/01/butter-pecan-creme-brulee/#comment-37 Eugene Tue, 03 Feb 2009 01:04:16 +0000 http://www.lowcarbist.com/2009/01/butter-pecan-creme-brulee/#comment-37 Amanda, I'm not entirely sure. I think I might have gotten by without straining, but if the cream is hotter when you start mixing everything, you might end up with little pieces of cooked egg that the straining would remove. Maybe you could play it by ear? Amanda, I’m not entirely sure. I think I might have gotten by without straining, but if the cream is hotter when you start mixing everything, you might end up with little pieces of cooked egg that the straining would remove. Maybe you could play it by ear?

]]> By: Amanda http://www.lowcarbist.com/2009/01/butter-pecan-creme-brulee/#comment-36 Amanda Mon, 02 Feb 2009 15:56:51 +0000 http://www.lowcarbist.com/2009/01/butter-pecan-creme-brulee/#comment-36 This looks really good. Do you think you actually need to strain it, though? This looks really good. Do you think you actually need to strain it, though?

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