In a deep pot, heat up 1/3 of the sweetener on medium heat, stirring frequently, until melted and clear.

Stir in the water. Note that it will start frothing and rising - that’s why we need a deep pot.

Add in the butter. You will notice that the color of the sweetener turns darker and changes into a nice caramel.

Once the caramel turns a nice amber color, take it off the heat.

Evenly spoon the caramel into the ramekins. Set aside and let it harden.

Preheat oven to 350F. In a bowl, mix the egg yolks and 1/3 of the sweetener.

In a separate bowl, mix the heavy cream and vanilla.

Slowly whisk the heavy cream into the egg yolks.

Pour your cream mixture into the ramekins.

Place them in a deep casserole dish or roasting pan.

Fill the outer dish up nearly full with boiling water, using extreme care not to get any in the ramekins!

Bake for 45 minutes. When it’s done, you’ll notice the custard is firm on the outside and a little jiggly in the center. Allow to cool.

Spoon the rest of the sweetener evenly onto each custard.

Using a torch (or broiler), slowly caramelize the sugar substitute.

Let it cool and harden. Serve and enjoy!