Preheat and prep: Set your oven to 325°F (163°C). Arrange 4–6 ramekins in a deep baking dish or roasting pan. Put a kettle of water on to heat for the water bath.

Warm the cream: In a small saucepan, heat 2 cups heavy cream with a pinch of salt over medium-low until steaming and just starting to show small bubbles around the edges. Do not boil. Remove from heat.

Mix the yolks and sweetener: In a bowl, whisk 5 large egg yolks with 1/3 cup granulated allulose or erythritol until slightly thickened and lighter in color, about 30–60 seconds. Whisk in 2 teaspoons vanilla extract.

Temper the eggs: Slowly drizzle the warm cream into the yolk mixture, whisking constantly. This prevents scrambling and creates a smooth custard base.

Strain for silkiness: Pour the mixture through a fine-mesh strainer into a large measuring cup or bowl with a spout. This removes any cooked bits and ensures a velvety texture.

Fill the ramekins: Divide the custard evenly among the ramekins. Tap each gently to pop surface bubbles.

Make the water bath: Carefully pour hot water into the baking dish around the ramekins until it reaches about halfway up the sides. This helps the custards cook gently and evenly.

Bake: Place in the oven and bake 30–40 minutes, checking at 30 minutes. They’re done when the edges are set but the centers still have a slight jiggle. Avoid overbaking.

Cool and chill: Remove ramekins from the water bath and let them cool on a rack to room temperature. Cover and chill at least 4 hours, preferably overnight, to set fully.

Brulee the tops: Just before serving, sprinkle a thin, even layer (about 1–2 teaspoons) of granulated allulose or erythritol over each custard. Use a kitchen torch to melt and caramelize the sweetener until glassy and deep golden. Let it harden for 1–2 minutes, then serve.