Cream brûlée

Ingredients

Creme:
6 egg yolks
5 tbsp Swerve or Monk fruit Sweetener
2 cups heavy cream
1 tsp vanilla extract
3 tablespoons sugar free Carmel syrup 
1/4 tsp salt
Topping:
4 tsp Swerve or monk fruit sweetener 

Steps

Preheat oven to 325°F. Place 4 ramekins in a large roasting pan. Bring a pot of water to a boil.
Place heavy cream and 1 tbsp of the sweetener in a saucepan. Bring to a boil and immediately remove from heat.
Separate the eggs by cracking them and placing whites and yolks in separate bowls. This recipe only calls for yolks, so cover the egg white bowl with plastic wrap and store in the fridge for another recipe.
In a bowl, combine egg yolks and 4 tbsp sweeteners, syrup, vanilla and salt. Whisk until the ingredients have 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. The water makes the cream cook gently and evenly for a creamy and smooth result.
Bake for 30-40 minutes, until the tops are set, but still wiggly.
Remove the ramekins from the baking dish and let 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.