Beat egg yolks and sweetener until they are a pale yellow. Gradually add the cream and vanilla. Divide between 6 creme brulee dishes.
Place in a large rimmed pan and add about half an inch of hot water to the rimmed pan to create a water bath.
Bake for 45 minutes until they only jiggly barely when shaken. Cool to room temperature.
Sprinkle each with 1 teaspoon of allulose. Using a torch melt the sweetener until it is golden brown.
Chill for 3-4 hours or overnight.
Nutrition: This recipe makes 6 custard. They have both 2.4 total and net carbs per serving. There is no fiber to subtract from the total carbs in this recipe.Broiler Option: If you don't have a kitchen torch you can melt the allulose under the broiler in your oven. It only takes 1-2 minutes so watch closely!Allulose: I tested many types of sweeteners and allulose worked the best for the classic burnt creme brulee topping. Notes on Sweeteners: