INGREDIENTS 

  • 4 eggs yolks 
  • 1 teaspoon vanilla extract 
  • 2 cups heavy whipping cream 
  • 5 tablespoons low-calorie natural sweetener (such as Swerve), divided

PREPARATION 

Preheat oven to 325º F (165º C).

Whisk egg yolks and vanilla extract in a bowl.

Pour heavy whipping cream and 1 tablespoon sweetener into a saucepan over medium heat. Whisk constantly until it starts to simmer. Remove from heat; add yolk mixture slowly, whisking constantly, until well combined. Divide evenly between 4 ramekins and place them in a glass baking dish; pour in enough boiling water to come 1 inch up the sides of the ramekins.

Bake in the preheated oven on the middle rack until set, about 30 minutes.

Sprinkle 1 tablespoon sweetener over each creme brulee. Use a culinary torch to heat sweetener until melted and golden.

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