INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
Bring heavy cream to a low boil in a small saucepan until it is steaming. Remove from heat and add your teabags. Cover & steep for 15 minutes.
Step 2
Remove tea bags and gently pinch the bags to release the tea into the cream. Toss the tea bags.
Step 3
Place oven rack in the middle of the oven and preheat to 325 degrees.
Step 4
Whisk together the yolks and ⅓ cup of Swerve Confectioners in a medium bowl.
Step 5
Reheat cream over medium heat and remove once steaming.
Step 6
In a slow stream whisk ½ cup of cream into yolk mixture, whisking constantly, and slowly.
Step 7
Careful not to let it scramble!
Step 8
Whisk in remaining cream.
Step 9
Bring about 6 cups of water to a boil.
Step 10
Place four 6 oz. ramekins in a deep baking pan and then divide batter evenly between them.
Step 11
Fill the pan with boiling water halfway up the sides of the ramekins.
Step 12
Bake for 35-40 minutes or until centers almost set. Cool fully and then chill in the fridge for at least 4 hours and up to 2 days.
Step 13
When ready to enjoy, sprinkle 1 TBS of Swerve, Granular over the top of each dish and torch with a kitchen torch. Use caution.
Crack through the crust and enjoy!
