Ultimate Keto Creme Brulee

Preheat an oven to 325 F. Place heavy cream in a small saucepan and heat until it is starting to simmer.

In the meantime, whisk together egg yolks, ¼ cup of the sugar and vanilla together. Be sure to whisk this very well.

Add the egg yolk mixture to the heated heavy cream a little at a time, whisking until it is all combined. Remove the cream mixture from the heat and pour the cream into 4 oven proof 4-oz ramekins.

Place the ramekins into an 8” x 8” glass pan and add boiling water around the edges until the water comes up the sides about 1”. Bake in the oven for ~60 minutes. You will know when the custard is ready as the custard will jiggle together as one piece. It is not done, when the outside and the inside of the custard are moving separately from each other.

If you eat them hot, they will be soupy. Chill the custards until firm about 1 hour. Then top each custard with 1 T of Swerve spreading out the sugar as evenly as possible. Using a culinary torch, torch the top of each custard until evenly browned. Serve immediately and enjoy cracking into the tops!