DSC09617 Edit
Ingredients
- 2 ½ cups heavy whipping cream
- ¼ tsp salt
- 4 bags of Earl Grey tea
- 1 TBS pure vanilla extract ( I also added a small amount of vanilla bean, I think it gives it a little something extra)
- 5 large egg yolks
- ⅓ cup Swerve Confectioners
- 4 TBS Swerve Granular
Instructions
- 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.
- Remove tea bags and gently pinch the bags to release the tea into the cream. Toss the tea bags.
- Place oven rack in the middle of the oven and preheat to 325 degrees.
- Whisk together the yolks and ⅓ cup of Swerve Confectioners in a medium bowl.
- Reheat cream over medium heat and remove once steaming.
- In a slow stream whisk ½ cup of cream into yolk mixture, whisking constantly, and slowly. Careful not to let it scramble!
- Whisk in remaining cream.
- Bring about 6 cups of water to a boil.
- Place four 6 oz. ramekins in a deep baking pan and then divide batter evenly between them.
- Fill the pan with boiling water halfway up the sides of the ramekins.
- 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.
- 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!
|
Nutrition Facts Serving Size 1 Servings 4 |
|---|
| Calories 590 |
| Total Fat 59g |
| Total Saturated Fat 36g |
| Cholesterol 400mg |
| Sodium 200mg |
| Total Carbs 31g |
| Dietary Fiber 1g |
| Sugars 6g |
| Added Sugar 0g |
| Swerve 25g |
| Protein 8g |
| Net Carbs: 5g |
