Preheat the oven to 325 degrees, and fill a baking dish with a few inches of hot water.

Heat the heavy whipping cream over medium high heat until just before it begins to boil.

Whisk together the confectioners sugar substitute and the egg yolks in a mixing bowl.

Remove the heavy whipping cream from the heat, and add a little bit at a time to the egg mixture, whisking continuously.

Once the egg mixture has been tempered, add it to the heavy whipping cream, whisking well.

Add in the vanilla extract.

Pour the mixture into ramekins, and place into the baking dish with the hot water.

You want the water to come about halfway up the side of the ramekins.

Bake for 40-45 minutes until set. There can still be a slight jiggle to the custard.

Let cool for 20 minutes, then chill in the fridge for an hour.

Cover the top of the chilled custard with the granulated sugar substitute.

Use a kitchen torch or the oven set to broil to caramelize the sugar substitute on the top of the creme brulee. Let rest and crisp up before serving.