This classic dessert is super easy to make. And with only 4 ingredients, you may even be able to make it tonight!
1 quart heavy cream
1/2 cup sweetener plus 1/2 cup monk fruit sweetener
6 large egg yolks
2 teaspoons vanilla extract
Preheat oven to 325 F. Heat cream in saucepan over medium high heat and bring to a boil, then remove from the heat, stir in vanilla, cover, and let sit for 15 minutes.
In medium bowl, whisk 1/2 cup sweetener of your choice (I used granular erythritol) and egg yolks. Slowly add the cream into the yolk mixture, stirring continually.
Pour mixture into ramekins. Place ramekins in large roasting pan and pout hot water into the pan so that the water comes up to halfway up the sides of the ramekins.
Bake for 40-45 minutes. The creme brulee should be set but still jiggly.
Place ramekins in refrigerator for at least 2 hours. Remove and let sit at room temperature for 30 minutes. Divide the 1/2 cup of monk fruit sweetener amongst the ramekins evenly.
Using a torch to melt the sweetener on top. When it hardens, it should form a crispy shell. Or you can broil them for 3-5 minutes or until the tops start to brown. Wait until the tops harden, then serve.