Preheat oven to 325ºF (160°C)

Combine egg yolks and sugar substitute together in a bowl, whisking until the mixture becomes thick and pale yellow.

Add approximately ½ cup of the heavy cream, whisking until incorporated and smooth.

In a small saucepan, heat remaining heavy cream to a simmer. Remove from heat.

Slowly drizzle hot cream mixture into the egg mixture, whisking constantly. Add vanilla extract, whisk to combine.

Pour into 4-6 ramekins or custard cups, and arrange in a large pan.

Carefully add water to the large pan, till about halfway up the sides of the ramekins.

Bake until custard is set, but wiggles in the middle – about 45-50 minutes.

Remove from oven, allow to cool to room temperature, and then chill for at least 2 hours.

When ready to serve, sprinkle 2-3 teaspoon sugar substitute evenly over each custard.

Use a small, hand held kitchen torch to melt sugar.