The star here is the crunchy, burnt caramel lid that Allulose creates effortlessly.
Ingredients:
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2 cups Heavy Cream
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5 Large Egg Yolks
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1/2 cup Sweetnz Allulose (plus extra for the topping)
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10–12 drops Sweetnz Vanilla Liquid Stevia (to boost sweetness and depth)
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1 tsp Vanilla extract (optional)
Instructions:
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Prep: Preheat oven to 150°C. Place 4-5 ramekins in a deep baking dish.
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Heat: In a saucepan, heat the cream over medium heat until it just begins to simmer (don't boil).
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Whisk: In a separate bowl, whisk egg yolks, Allulose, and Vanilla Liquid Stevia until pale and smooth.
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Temper: Slowly pour the hot cream into the egg mixture, whisking constantly so the eggs don't scramble.
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Bake: Pour the mixture into ramekins. Fill the outer baking dish with hot water until it reaches halfway up the sides of the ramekins (Water Bath). Bake for 30–35 mins until the edges are set but the center still wobbles slightly.
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Chill: Refrigerate for at least 4 hours.
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The Magic Step: Just before serving, sprinkle a thin, even layer of Allulose over each chilled custard. Use a kitchen torch to melt and brown the Allulose until it bubbles and turns deep amber. Let it sit for 2 minutes to harden into a glass-like shell.
