Ingredients

The following ingredients have 4 Servings
  • ⅓ cup Erythritol
  • 2 tablespoons Water
  • 1 tablespoon Unsalted Butter
  • 1 cup Heavy Cream
  • 2 large Eggs
  • 2 Egg Yolks
  • 2 teaspoons Vanilla Essence
  • ¼ cup Erythritol

Instruction

  • Preheat your oven to 150C/300F. Grease four 8-ounce ramekins and set aside.
  • Place ⅓ cup of erythritol, water, and butter into a saucepan over medium heat. Stir well. Heat until the sauce is golden brown and bubbly.
  • Evenly split the sauce between the ramekins. Set aside.
  • In a mixing bowl, add the remaining ingredients and whisk together until smooth.
  • Pour the custard mixture into the ramekins.
  • Place the ramekins into a large roasting dish and fill the dish to just over halfway up the sides of the ramekins, with boiling water.
  • Bake for 50 minutes to 1 hour, or until the edges are set and the center is slightly wobbly.
  • Remove from the oven and leave to sit in the pan for another 10 minutes.
  • Remove from the pan and chill in the fridge for 4 hours, or overnight.
  • To serve, run a knife around the edge of the custard then turn out onto a plate.