Yield: 3 servings
Preparation Time: 15 minutes
Cooking Time: 6 minutes
Ingredients:
- 7 teaspoons Swerve, divided
- 1 cup heavy cream
- 3 organic egg yolks, beaten
- 1 teaspoon organic vanilla extract
Directions:
1. In a large bowl, add five teaspoons of Swerve and remaining ingredients and beat until well combined.
2. Through a fine mesh sieve, strain the mixture into a bowl.
3. Now, place the mixture into three custard cups.
4. With a piece of foil, cover each cup.
5. Arrange a steamer trivet in the bottom of the Instant Pot and pour in 1 ½ cups of water.
6. Place the custard cups on top of the trivet.
7. Secure the lid and place the pressure valve to the “Seal” position.
8. Select “Manual” and cook under “High Pressure” for about 6 minutes.
9. Select “Cancel” and carefully do a “Natural” release for about 10 minutes and then do a “Quick” release.
10. Remove the lid and place the custard cups onto a wire rack.
11. Remove the foil pieces and let them cool.
12. After cooling, cover the cups with plastic wrap and refrigerate overnight.
13. Remove from refrigerator and with a paper towel carefully pat on the crème to remove any moisture.
14. Sprinkle remaining Swerve over each cup evenly.
15. With a culinary torch, melt the Swerve until caramelized.
16. Serve immediately.
Nutrition Information per Serving:
Calories: 89
Fat: 8.3 grams
Carbohydrates: 2.8 grams
Protein: 1.5 grams
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