Ingredients

The following ingredients have 4 Servings
  • 6 egg yolks
  • 5 tbsp Swerve
  • 2 cups heavy cream
  • 1 tsp vanilla extract
  • 4 tsp Swerve to top the dessert

Instruction

  • Preheat oven to 325 F. Prepare 4 ramekins and a pan large enough to fit all 4 of them.
  • Place heavy cream and 1 tbsp of the sweetener in a sauce pan. Bring to a boil and immediately remove from heat.
  • In a bowl, combine egg yolks and 4 tbsp sweetener. Add vanilla. Whisk until the sweetener has been incorporated.
  • Add 1/2 cup of the hot cream to the egg yolk mixture and whisk to combine. Pour the mixture back to the pot with heavy cream. Whisk to combine.
  • Divide mixture between 4 ramekins. Place ramekins in the baking dish. Pour about 2-3 cups hot water inside the baking dish so it covers about 1-inch of the ramekins.
  • Bake for 30-40 minutes, until the tops are set, but still wiggly.
  • Remove form the oven and let the creme brûlée cool to room temperature.
  • Cover each ramekin and refrigerate.
  • Sprinkle 1 tsp of sweetener on top of each brûlée and using a kitchen torch melt until it caramelizes.
  • Serve.