Ingredients

The following ingredients have 2 Servings
  • 1 C. Heavy whipping cream
  • 3 Tbsp. Swerve confectioners sugar substitute
  • 1 tsp. Vanilla extract
  • ¼ tsp. Almond extract
  • 2 Egg Yolks
  • 2-3 Tbsp. Swerve granulated sweetener
  • Mini kitchen torch

Instruction

  • Preheat the oven to 350 degrees.
  • In a pot over medium heat on the stove, add the heavy whipping cream and confectioners sugar substitute. Whisk to combine.
  • Cook the cream mixture until it comes to a simmer, and then remove from the heat.
  • Whisk together two egg yolks, the vanilla extract and the almond extract in a bowl until well combined.
  • Spoon in a large spoonful of the heated cream mixture, and whisk quickly to temper it with the egg yolks.
  • Pour the egg yolk mixture slowly into the cream mixture, whisking the entire time.
  • Distribute the mixture evenly between two ramekins.
  • Place the ramekins in a casserole dish with a bit of water in the bottom, creating a water bath.
  • Bake for 30 minutes or until the custard has set in the center of the creme brulee.
  • Let the creme brulee cool to room temperature.
  • Add 1-2 tbsp of granulated sweetener to the top of each creme brulee, and use a kitchen torch to caramelize and harden it to a crust before serving.