Pour the heavy cream into a saucepan and place it over medium-low heat. Warm it slowly, stirring occasionally, until you see gentle steam rising from the surface. Do not let it boil. Once it’s hot but calm, remove it from the heat immediately. This gentle warming prevents the cream from separating and keeps the final custard smooth.

In a mixing bowl, whisk the egg yolks and powdered sweetener together until the mixture looks smooth and slightly lighter in color. This step helps dissolve the sweetener fully and creates a silky base that won’t turn grainy after baking.

While whisking continuously, slowly pour the warm cream into the egg mixture in a thin stream. Take your time with this step. The slow pour gently raises the temperature of the eggs without scrambling them, which is key to achieving a creamy, custard-like texture.

Once the cream and eggs are fully combined, whisk in the vanilla extract and a small pinch of salt. The mixture should now look pale, glossy, and completely uniform, with no visible streaks or bubbles.

Carefully pour the custard into individual ramekins, filling them almost to the top. Place the filled ramekins into a deep baking dish, making sure they are spaced evenly and not touching each other.

Slowly pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins. This water bath helps the custard cook gently and evenly, preventing curdling and ensuring a smooth final texture.

Transfer the baking dish to a preheated oven set at 325°F (165°C). Bake until the custards are set around the edges but still slightly jiggly in the center when gently shaken. This usually takes about 40–45 minutes, depending on your oven and ramekin size.

Remove the baking dish from the oven and carefully lift the ramekins out of the hot water. Let them cool at room temperature for about 30 minutes, then transfer them to the refrigerator and chill for at least 3–4 hours, or until fully set.

Just before serving, sprinkle a thin, even layer of powdered sweetener over the top of each chilled custard. Use a kitchen torch to carefully caramelize the sweetener until it melts and forms a golden, glass-like crust. Allow it to cool for a minute so the topping hardens, then serve and enjoy.