Step 1: Preheat your oven to 325°F (163°C) to ensure even cooking.
Step 2: In a mixing bowl, crack the eggs and whisk until fully combined.
Step 3: In a separate bowl, mix the heavy cream and sweetener until smooth.
Step 4: Stir in the vanilla extract to the cream mixture.
Step 5: Gradually pour the cream mixture into the eggs while whisking continuously.
Step 6: Pour the custard mixture into oven-safe ramekins, filling them three-quarters full.
Step 7: Place the ramekins in a baking dish and add hot water halfway up the sides.
Step 8: Bake for 30 to 35 minutes until the custards are set but slightly jiggly in the center.
Step 9: Cool the ramekins at room temperature, then refrigerate for a couple of hours.
Step 10: Serve plain or top with chocolate sauce for an extra treat.
