- 3 cups heavy cream
- 1/2 cup confectioners swerve
- 4 egg yolks
- 3 tbsp swerve granular
- 1 whole egg
- 2 tsp vanilla bean paste (or extract)
- 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.
- 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.
- 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.
- 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.
- 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.
- Once ready to serve, sprinkle about 2 1/2 teaspoons of the swerve granular over the top of each ramekin.
- 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.
- Put the ramekins in a cold oven, then turning on the broiler. This helps keep the custard cool while getting the top crisp.
- Watch closely not to burn it. Let the creme brulee sit for a couple of minutes before serving.
Creme brulee can be served warm or cold, but you need to chill the baked and set custard before the caramelization step to ensure a thick, crackling crust. It is normally served slightly chilled. The heat from the caramelizing process tends to warm the custard producing a cool center.
Serving Size:1 ramekin
Amount Per Serving: Calories: 448Total Fat: 44gSaturated Fat: 29gCarbohydrates: 4gProtein: 3g