Step 1

Preheat the oven to 150C/300F and prepare 4 ramekins by placing them in a deep baking dish (a casserole dish will work) so it can later be filled with boiling water, when the ramekins will be half-submerged. Prepare boiling water in a large pot or kettle.

Step 2

In a mixing bowl, whisk together the eggs, sweetener, vanilla, and salt until combined and a homogenous consistency.

Step 3

Heat the heavy cream in a saucepan until it starts simmering at the edges. Remove from the heat.

Step 4

Very slowly, pour the cream into the egg mixture while whisking vigorously without stopping.

Step 5

Pour the mixture into the prepared ramekins and pour the boiling water into the baking dish. If you see small pieces of cooked eggs in the mixture, pour them into the ramekins using a fine mesh strainer.

Step 6

Bake in the water bath for 25-30 minutes or until just barely set in the middle. Should be jiggly.

Step 7

Remove from the oven and let sit at room temperature until completely cool. Then, refrigerate uncovered until completely chilled and set.

Step 8

Remove from the fridge, sprinkle allulose sweetener evenly on top (around 1 tbsp per ramekin), and blow with a culinary torch until the sweetener has melted and become a caramel color.