Preheat the oven to 150C/300F. Prepare six 6-ounce ramekins (170 grams) by greasing them up. Place them all in a deep dish or baking dish. Set aside.
In a small saucepan, add your heavy cream and on medium heat, heat it up until warm. Be sure to stir regularly. When it just begins to simmer, whisk through your vanilla extract and remove from the heat.
In a mixing bowl, add your egg yolks and sweetener and whisk together, until combined. Slowly add the heavy cream while continuing to whisk, until completely combined and smooth.
Distribute the creme brulee mixture evenly amongst the six ramekins. Pour boiling water into the baking dish until halfway up the sides of the ramekins.
Bake the creme brulees for 30-35 minutes. Remove from the oven carefully transferring to a wire rack to cool completely. Once cool, refrigerate for at least 2 hours, or overnight.
When set, remove the creme brulees from the refrigerator and let sit for 20 minutes. Top each creme brulee with 1-2 teaspoons of sweetener. Using a blowtorch, torch the tops of each creme brulee to caramelize.
Erythritol and granulated monk fruit sweetener are the only sweeteners I've tried successfully.For the dairy free and vegan option, check the body of the post. If you don't have a blowtorch, you can place the sugar-topped creme brulees in the oven for 10-15 minutes, to caramelize.Creme Brulee is best enjoyed at room temperature.