Custard Cream

Preheat your oven to 160°C. Place 4 small ramekins in a larger baking dish. Have hot water ready for the water bath.

In a small saucepan, melt the butter over medium heat until it turns golden and smells nutty. Remove from heat.

In another saucepan, warm the cream until it's almost boiling, but don't let it actually boil.

In a bowl, whisk together the egg yolks, sugar substitute, vanilla extract, and salt.

Slowly pour the hot cream into the yolks while stirring constantly. Then add the brown butter in the same slow, careful way.

Pour the mixture into the ramekins. Fill the larger baking dish with hot water so it comes about halfway up the sides of the ramekins.

Bake for 30–35 minutes until the edges are set but the centers still jiggle slightly when you gently shake the dish.