Allulose Vanilla Bean Custard

1.Preheat your oven to 325°F (163°C). Place four 6-ounce ramekins in a deep baking dish.

2.Pour the heavy cream into a small saucepan. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and pod to the cream. Heat over medium-low until just steaming (do not boil). Remove from heat and let steep for 5 minutes. Remove the vanilla pod.

3.In a mixing bowl, whisk together the egg yolks, allulose, and salt until smooth and slightly pale.

4.Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl for a silky texture.

5.Divide the custard evenly among the ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath.

6.Carefully transfer to the oven and bake for 30-35 minutes, or until the custards are just set but still slightly wobbly in the center.

7.Remove ramekins from the water bath and let cool to room temperature. Refrigerate for at least 2 hours before serving. Optionally, garnish with a few fresh berries or a mint sprig.