Pour the heavy cream into a saucepan and place it over medium-low heat. Add the vanilla extract and a small pinch of salt, then heat gently until the cream is warm and lightly steaming. Do not let it boil—small bubbles around the edges are fine. Once warm, remove the pan from the heat and let it sit for a minute.

In a separate mixing bowl, add the egg yolks and powdered keto sweetener. Whisk them together until the mixture looks slightly pale and thicker, making sure the sweetener is fully dissolved and there are no grainy bits left.

To temper the yolks, slowly pour a small amount of the warm cream into the egg mixture while whisking constantly. Continue adding the cream in a slow, steady stream, whisking the entire time. This gentle process warms the yolks gradually and prevents them from scrambling.

Once all the cream is incorporated, strain the custard mixture through a fine mesh strainer into a clean bowl or measuring jug. This removes any tiny bits of cooked egg and ensures the custard will be perfectly smooth.

Carefully pour the strained custard into ramekins, filling them evenly. Place the ramekins in a deep baking dish and pour hot water into the dish until it reaches about halfway up the sides of the ramekins. This water bath helps the custard bake gently and evenly.

Transfer the baking dish to a preheated 325°F (165°C) oven and bake for 35–40 minutes, until the edges are set but the centers still have a slight jiggle when gently shaken. The custard will continue to firm up as it cools.

Remove the ramekins from the water bath and allow them to cool at room temperature. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, so the custard fully sets and chills.

Just before serving, sprinkle a thin, even layer of granulated keto sweetener over the top of each chilled custard. Use a kitchen torch to melt and caramelize the sweetener until it forms a crisp, crackly crust. Let it harden for 1–2 minutes, then serve immediately and enjoy.