Craig's favorite dessert is Creme Brulee. It sounds like a difficult dessert, yet it is so easy.
6 egg yolks
6 TBS Swerve (or erythritol and a drop of stevia glycerite)
1/2 tsp vanilla extract (I used 1 vanilla bean)
2 1/2 cups heavy cream
Preheat oven to 300 degrees F (150 degrees C). Beat egg yolks, 4 tablespoons Swerve and vanilla in a mixing bowl until thick and creamy. Pour cream and vanilla bean (if using) into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
Preheat oven to broil. Sift the remaining sweetener evenly over custard. Place dish under broiler until sweetener melts, about 2 minutes. Watch carefully so as not to burn. Remove from heat and allow to cool. Refrigerate until custard is set again.
NUTRITIONAL COMPARISON (per serving)
Using Sugar = 279 calories, 15 carbs, trace fiber
Using Swerve = 227 calories, 2 carbs, trace fiber
