Ingredients:

2 1/2 C Heavy Cream

1/4 C Granulated Sweetener

(I like Lakanto)

5 Egg Yolks, beaten

1 tsp Vanilla 

(I like vanilla made with Madagascar  beans)

Pinch Sea Salt

1 Tbsp Rum or Brandy (optional but the enhanced taste and texture is worth it.) 

Directions:

Heat oven to 325°. Place a wide pan (sheet cake size) on bottom rack and fill half way up with water. Allow to heat in oven. (Water needs to be hot.)

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In a saucepan, heat cream and half of the sweetener together on medium-low heat...stirring constantly to prevent scorching. Stir only until mix is hot but not boiling.

 

In a bowl, beat egg yolks together with the remainder of the sweetener. Temper the eggs by adding about 1/4 C of the hot cream mix to them, whisking in well with each addition, until hot cream mix has all been added to the eggs.

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Pour mix back into saucepan. Heat until barely hot...a few bubbles but not boiling!

Stir in the pinch of salt, vanilla and Rum. Pour mixture into individual ramekins and place on a baking sheet. (For bite-sized fat bombs, I use little 2 oz ramekins but 4-6 oz size may be used. Just remember, bigger sizes will increase baking time. Recipe makes 24 of the 2 oz size or 12 of the 4 oz size.) 

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Place baking sheet on middle rack in oven and bake for 15-20  minutes, depending on ramekin size. Remove when cream is beginning to set and centers are still jiggly. Do NOT overbake!! 

 

         Chill for at least 4 hours before serving.

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Before serving, sprinkle about 1/8-1/4 tsp (depending on size) of granulated sweetener evenly over the top of each crème brulèe. Using a torch, melt the "sugar" until it forms a hard coating. Serve with a dollop of whipped cream, along with a raspberry, if desired.