Crème Brûlée

Preheat the oven to 150˚C/300˚F/Gas mark 2.

Pour the cream and K.Flo® into a saucepan, continuously stir over a medium heat until just before boiling point, then turn off the heat.

In a bowl, beat the egg yolk and sweetener together until pale and fluffy, pour into the saucepan with the cream and K.Flo®.

On a medium heat, whisk the mixture continuously until thickened - this indicates that the eggs have begun to cook slightly.

Strain the mixture through a fine sieve into a large jug, and pour into 3 three ramekins to about half full.

Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides.

Place the roasting tray onto the centre shelf of the oven and bake for approximately 30 minutes, or until the custards are just set but still a bit wobbly in the middle.

Remove the ramekins from the water and set aside to cool to room temperature. Once cool, place in the fridge until chilled.

When ready to serve, sprinkle one level teaspoon of sweetener evenly over the surface of each crème brûlée, then caramelise under the grill for 2 minutes.

Set aside to cool for 2 minutes, then serve.