Keto Creme Brulee

1

Preheat the oven to 275°f. Set four 8-oz ramekins in a baking dish (or use multiple baking dishes if they don't fit).

2

Add the cream to a small pot with the vanilla extract and sweetener. Whisk gently occasionally and bring to a simmer – you’ll see small bubbles forming around the side of the pot. Remove from the heat.

3

Whisk the egg yolks together in a large bowl and slowly stream in half of the cream mixture to temper the eggs. You must pour the cream in slowly and stir constantly so that the eggs don't scramble.

4

Then, pour the egg mixture into the remaining cream.

5

Divide the mixture between the ramekins so that they are just about filled to the top. Place the ramekins in the baking dish(es).

6

Boil about 3 cups of water and pour it into the baking dish(es) to create a water bath for the ramekins. Fill to about ½-inch high.

7

Cover the ramekins with foil, parchment paper or a Silpat (silicone baking sheet).

8

Bake for 25-30 minutes, or until the custard looks almost set but still has a slight jiggle. Remove and cool on a cooling rack for 1 hour. Then, move them to the fridge to cool for 2 hours or up to 24 hours.

9

When ready to serve, set your oven to broil and put the rack on the third highest level. Spread an even layer of the remaining sweetener on top of the custard. Broil for 2 to 4 minutes, or until the sweetener has melted and begins to brown. Watch closely so they don't burn.

10

Remove and let cool for 10 minutes before serving. Garnish with the berries and enjoy!