Ingredients

The following ingredients have 6 Servings
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 5 large egg yolks (room temperature)
  • 1/2 cup granulated sweetener of choice (erythritol or monk fruit sweetener)

Instruction

  • Preheat the oven to 150C/300F. Prepare six 6-ounce ramekins (170 grams) by greasing them up. Place them all in a deep dish or baking dish. Set aside.
  • In a small saucepan, add your heavy cream and on medium heat, heat it up until warm. Be sure to stir regularly. When it just begins to simmer, whisk through your vanilla extract and remove from the heat.
  • In a mixing bowl, add your egg yolks and sweetener and whisk together, until combined. Slowly add the heavy cream while continuing to whisk, until completely combined and smooth.
  • Distribute the creme brulee mixture evenly amongst the six ramekins. Pour boiling water into the baking dish until halfway up the sides of the ramekins.
  • Bake the creme brulees for 30-35 minutes. Remove from the oven carefully transferring to a wire rack to cool completely. Once cool, refrigerate for at least 2 hours, or overnight.
  • When set, remove the creme brulees from the refrigerator and let sit for 20 minutes. Top each creme brulee with 1-2 teaspoons of sweetener. Using a blowtorch, torch the tops of each creme brulee to caramelize.