Prepare the Custard:

• Preheat your oven to 325°F (163°C).
• In a medium saucepan, combine the heavy cream and almond milk over medium heat. Heat until just simmering, but do not let it boil.
• In a separate bowl, whisk the egg yolks with the vanilla extract, erythritol, and a pinch of salt until smooth.
• Slowly pour the hot cream and milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
• Once combined, pour the custard mixture through a fine mesh strainer into a bowl to remove any curdled eggs or impurities.

Bake the Custard:

• Divide the custard mixture evenly between 4-6 ramekins (depending on size).
• Place the ramekins in a baking dish and carefully pour hot water into the baking dish around the ramekins, creating a water bath. The water should come halfway up the sides of the ramekins.
• Bake in the preheated oven for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
• Remove the ramekins from the water bath and let them cool at room temperature, then refrigerate for at least 2 hours or overnight for the best texture.

Caramelize the Topping:

• Once the custard is fully chilled, sprinkle an even layer of erythritol over the top of each custard.
• Using a kitchen torch, carefully caramelize the sweetener by holding the torch a few inches above the surface and moving it in a circular motion until the sweetener melts and turns golden brown.
• If you don’t have a kitchen torch, you can place the ramekins under a broiler for 1-2 minutes, but watch closely to avoid burning.

Serve and Enjoy:

• Let the caramelized topping harden for a minute or two before serving.
• Enjoy your low-carb Carb Brulee!