CREME BRULEE - LOW CARB

Steps:

• Put a kettle of water on to boil and get out 6 ramekins.
• Preheat oven to 325 with rack on lowest level.
• In a medium saucepan, bring the creams and sweetener to a near boil over medium heat, stirring occasionally.
• While that heats, stir, don't whisk, the egg yolks in a large mixing bowl until evenly mixed.
• Remove the creams from the heat and cool briefly.
• Stir 1/4 c of warm cream into egg yolks, stirring until evenly mixed so eggs do not scramble.
• Add several more small batches of cream, stirring to mix.
• Gradually add rest of cream to egg mixture, stirring thoroughly.
• Stir in vanilla extract.
• Strain the mixture into a large pitcher.
• Fill each ramekin 3/4 full.
• Place each ramekin into a large roasting pan or shallow casserole.
• Place in the oven.
• Carefully pour boiling water in the roasting pan so that water comes half way up the sides of the ramekins.
• Loosely cover with a sheet of tented foil.
• Bake for 40-50 minutes.
• When done, the custard will be slightly wiggly and loose in the center, but not wet.
• Transfer to a rack.
• Cool to room temperature.
• Cover with plastic wrap and refrigerate overnight.
• Carmelize the brown sugar on the top of each ramekin.
• This can be done with a kitchen torch or under the broiler.
• If using the broiler, surround the ramekins with ice to protect the custard from the heat.
• Serve at once.