2TablespoonsSwerve1 teaspoon/serving to brulee (see note)
Instructions
Preheat oven to 325°F.
Place cream and sweetener in a small saucepan and heat until warm but not hot, stirring to dissolve sweetener.
In small bowl, slightly beat egg yolks with wire whisk. Add cream mixture and vanilla and stir until well blended. Strain into a pouring vessel. Pour cream mixture evenly into six ramekins.
Set ramekins into a 9 x 13 pan and place in oven. While in oven, carefully pour boiling water into pan, until water covers two-thirds of the height of the ramekins. Be careful not to splash water into ramekins.
Bake 25 to 40 minutes until the custard reaches 175 F or the center of the custard isset but jiggly.
Carefully transfer ramekins individually to cooling rack—I found that lifting with a slotted turner worked best. Refrigerate until chilled, approximately 2 hours.
Sprinkle about 1 teaspoons of sugar or sweetener over each chilled custard. Brown with a kitchen torch.
Refrigerate until rechilled, about an hour.
Notes
Tip: to brown erythritol (Swerve), experiment with the torch’s heat settings and maybe go a little lower. The mixture briefly caught fire a couple times (it’s a sugar alcohol and alcohol burns) so I wouldn’t brown this under a broiler. But even where the sugar wasn’t brown it had a nice crunch, so maybe decorate with extra berries while you perfect it.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.