1
Separate 4 egg yolks from the whites and save whites for a different recipe.
2
Mix together Stevia and water in a small saucepan and bring to a boil.
3
In another saucepan, add cream, stevia, salt, and vanilla. Bring to a rolling boil and then reduce heat to low and continue mixing.
4
Allow your saucepan of water and stevia to boil for 2-3 minutes or until reduced some into a watery syrup.
5
Add watery syrup to the cream mixture by slowly stirring it in. Then slowly add the hot mixture into the egg yolks to temper them. About 1/4 at a time. Mix this well to combine.
6
Once eggs are included in the mixture, measure out mixture into 4 or 6 ramekins (depending on size). Fill baking sheet 2/3 the way with water, put ramekins on baking sheet, and bake for 40 minutes and remove from the oven.
7
Refrigerate or serve warm. The colder they get, the more of a light custard it forms into.
Do in a pressure cooker on High for 10 minutes.
