Ingredients

• 500ml double cream
• 1 vanilla pod
• 100g Equal® Monk Fruit
• 6 medium egg yolks

Preparation

1. Preheat the oven to 150°C / 130°C Fan / Gas 2.
2. Pour the cream in to a medium sized saucepan. Slice the vanilla pod lengthways and scrape the seeds into the pan.
3. Bring the cream to boiling point, then immediately reduce to a gentle simmer for 3 minutes.
   In a large bowl, beat together the Equal® Monk Fruit and egg yolks with an electric hand mixer until pale and fluffy. Pour the egg mixture over the cream and whisk continuously until the mixture has thickened.
4. Strain the mixture through a sieve into a large jug or bowl.
5. Place four ramekins in a large roasting tray and pour hot water into the tray so that it reaches halfway up the ramekins.
6. Pour the mixture into each ramekin, then transfer to the centre shelf of the oven to bake for 40-45 minutes, or until the custards are just set, with a slight wobble in the middle.
7. Remove the ramekins from the roasting tray and set aside on a wire rack to cool for 10 minutes. Transfer to the fridge to cool completely.
8. When ready to serve, sprinkle each crème brûlée with 1tsp Equal® Monk Fruit and caramelise using a chef’s blowtorch.

Tip: If you do not have a chef’s blowtorch to hand, place the crème brulées under a hot grill to achieve the caramelized top.