Instructions

• Preheat oven to 150°C / 300°F. Lightly grease six 6‑ounce (170 g) ramekins and arrange them in a deep baking dish; set aside.
• Measure the 1/2 cup allulose: reserve half (1/4 cup total — about 2 teaspoons per ramekin) for the topping and use the remaining 1/4 cup in the custard.
• In a small saucepan, heat 2 cups heavy cream over medium heat, stirring occasionally, until it is hot and just beginning to simmer (small bubbles at the edges). Remove from the heat and stir in 1 teaspoon vanilla extract.
• In a medium bowl, whisk 5 large egg yolks (room temperature) with the 1/4 cup allulose reserved for the custard until smooth and slightly pale.
• Temper the eggs: with the whisk running, slowly pour the hot cream into the egg‑yolk mixture in a thin steady stream until fully combined.
• (Optional) Strain the custard through a fine‑mesh sieve into a pouring container to remove any foam or bits for a smoother texture.
• Divide the custard evenly among the six ramekins.
• Carefully pour hot/boiling water into the baking dish until it reaches about halfway up the sides of the ramekins to create a water bath.
• Bake at 150°C / 300°F for 30–35 minutes, until the custards are mostly set with a slight jiggle in the center.
• Remove the ramekins from the water bath and transfer to a wire rack to cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours, or overnight, until fully chilled and set.
• When ready to finish, remove the chilled ramekins from the refrigerator and let them sit at room temperature for 20 minutes. Evenly sprinkle the reserved 1/4 cup allulose (about 2 teaspoons per ramekin) over the tops.
• Use a kitchen blowtorch to melt and caramelize the allulose on each custard until a golden-brown crust forms. Let the caramelized tops cool and harden a few minutes before serving.