Yield: 6 medium servings
Serving Size: 6oz (3/4 cup)
4 cups (945ml) unsweetened heavy whipping cream
1/2 cup (78g) keto bulk sweetener (powdered erythritol, Swerve, allulose, tagatose, etc.)
1/4 tsp liquid stevia
8 large (32g each) egg yolks (always go with free-range / pastured eggs, "cage-free" is not the same!)
1 Tbsp vanilla extract
1/4 cups (33g) tagatose or allulose
DON'T HAVE A KITCHEN TORCH?:
You can get yourself an inexpensive little one here: https://amzn.to/2CSGQH6
OR you can just use the broil setting on your oven and put these babies in there on the very top rack as close to the heating element as you can get them, then watch them LIKE A HAWK because they will burn quickly.
KETO SWEETENERS OUTSIDE OF USA:
As of 2018 it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below!
Powdered Erythritol: https://amzn.to/2JnVpnE
Vanilla Extract: https://amzn.to/2JMfPJs
Liquid Stevia: http://amzn.to/2GD9V8k
Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z
Oven-safe Ramekins: https://amzn.to/2RBxAPy
Metal Cooling Rack: https://amzn.to/2JoaipO
Kitchen Torch: https://amzn.to/2CSGQH6
1. Combine all ingredients together until the sweetener has dissolved, then strain out any egg yolk membrane bits and divide up the custard between 6 oven-safe ramekins. Bake these in a water bath in an oven set to 300F / 150C for about 35 minutes. Let cool to room temperature, then chill in the fridge for at LEAST 4 hours.
2. Once chilled, sprinkle the last 1/4 cup allulose evenly over top the custards, then use either a kitchen torch or the broil setting on your oven to caramelize the sweetener. Let cool for 5-10 minutes to let the sweetener harden, then serve immediately.