Making sugarfree passionfruit crème brûlée

First, preheat the oven to 160 degrees. Then beat the eggs until fluffy, together with the vanilla extract, Steviala Frost and Steviala Pure Passion. Next, you heat the milk to boiling point. Then slowly pour the warm milk into the eggs while continuing to stir (make sure the eggs don't curdle).

Then place 3 ramekin dishes in a larger baking dish. You then pour the egg mixture through a sieve into the ramekin dishes. Finally, fill the oven dish 1/3 of the way with hot water. Then carefully place the baking dish in the oven and bake the crème brûlée for 30 to 45 minutes. Check after 30 minutes. The centre of the crème brûlée should still wiggle. Once the creme brûlée is cooked, turn off the oven and let the creme brûlée cool with the oven door open. Then put the crème brûlée in the fridge for at least 4 hours to let it cool down completely.

Finally, sprinkle the Steviala Pure Passion and Ery-Bronze over the crème brûlée and then use a gas burner to melt the brown sugar substitute. Top it off with fresh fruit and enjoy!