Preheat oven to 325 F. Prepare 4 ramekins and a pan large enough to fit all 4 of them.

Place heavy cream and 1 tbsp of the sweetener in a sauce pan. Bring to a boil and immediately remove from heat.

In a bowl, combine egg yolks and 4 tbsp sweetener. Add vanilla. Whisk until the sweetener has been incorporated.

Add 1/2 cup of the hot cream to the egg yolk mixture and whisk to combine. Pour the mixture back to the pot with heavy cream. Whisk to combine.

Divide mixture between 4 ramekins. Place ramekins in the baking dish. Pour about 2-3 cups hot water inside the baking dish so it covers about 1-inch of the ramekins.

Bake for 30-40 minutes, until the tops are set, but still wiggly.

Remove form the oven and let the creme brûlée cool to room temperature.

Cover each ramekin and refrigerate.

Sprinkle 1 tsp of sweetener on top of each brûlée and using a kitchen torch melt until it caramelizes.

Serve.