Instructions

1. Boil about 1-2 quarts (depending on the size of your baking pan) of water and have it ready to use for the water bath. Preheat oven to 300 F.
2. Add the heavy cream to a saucepan and turn on medium high. Heat until you see tiny bubbles forming around the edges, but do not boil.
3. As the cream is heating up, add the eggs and 1/2 cup swerve in a bowl and whisk until well combined. Once the cream is ready, remove from the heat and slowly pour into the egg and swerve mixture, whisking the entire time.
4. Mix in the vanilla bean paste (or extract) and once combined, pour into 4 ramekins and set inside an oven safe pan. Pour the boiling water in the pan, about halfway up the sides of the ramekins.
5. Carefully place in the oven and bake for 50-60 minutes, or until the custard slightly jiggles when shaken. Remove the ramekins and leave at room temperature for 20 minutes, then place in the fridge for at least 1-2 hours or until set.
6. Once ready to serve, sprinkle about 2 1/2 teaspoons of the swerve granular over the top of each ramekin.
7. Using a kitchen torch, caramelize the swerve and allow to sit for 2 minutes until the swerve hardens. If you don’t have a torch, you can use your broiler for about 1-2 minutes.
8. Put the ramekins in a cold oven, then turning on the broiler. This helps keep the custard cool while getting the top crisp.
9. Watch closely not to burn it. Let the creme brulee sit for a couple of minutes before serving.