2 cups heavy cream
1 TBSP Vanilla
1/2 C Erythritol
Wisk egg yolks in a bowl, & add the cream, van & Erythritol, blend til mixed. Pour into a glass pan. Place that glass pan into a larger baking dish that has about a few inches of water so it bakes in a water bath.
Bake at 300 degrees for an hour. Take out & let cool for half an hour.
Topping:
1/4 Cup Agave Nectar
1/2 Cups sliced Almonds
3 TBSP Sugar Free Vanilla Syrup
Add all 3 ingredients to a saucepan, & cook on low/med for about 5 minutes, then spoon on top of Creme Brulee & put in fridge for a few hours, better overnight to set up.
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