I've been doing the Atkins thing for the last few months (and have lost 35+ lbs with it). I have been experimenting, trying to find a decent-tasting dessert that still meets with the Atkins criteria.
Herewith this recipe, adapted from the Cook's Illustrated recipe for perfect creme brulee:
6 egg yolks
0.5 cup Splenda (boxed version)
1.5 cups chilled regular whipping cream
1 tblspoon vanilla extract
Preheat oven to 275 degrees. Butter lightly four 6oz oven-proof ramekins. Beat the egg yolks by hand. Gradually (1/3 at a time) add the Splenda, continuing to whip by hand. Add the vanilla a little bit at a time (continuing to beat). Add the chilled (in the refrigerator) whipping cream a little at a time until you have a smooth consistency.
Pour the mixture into the ramekins. Place them in an oven-proof pan and place in the pre-heated oven. Fill the pan with hot water halfway up the side of the ramekins. Bake for 45-50 minutes (until the center is barely jiggly).
Remove and let cool (in the pan). Remove from pan, cover with Saran and chill for two-three hours. Top with unsweetened whipping cream if desired.
Heavenly dessert and should only be 2 or so grams of carbs per person (per ramekin).
Posted by artandscience at February 13, 2004 04:08 PM