• Preheat oven to 325 F
• In a saucepan, pour the heavy whipping cream, let that warm up, then start stirring until steaming and almost at a simmer. Remove from heat and add the butterscotch flavoring (give it a taste, add more drops if needed).
• Whisk together the egg yolks, sugar substitute, and salt in a medium-sized bowl. Mix until well combined.
• In another saucepan, boil some water (this is important). Meanwhile, start mixing the custard.
• Slowly pour the hot cream mixture into the egg mixture while whisking. This will avoid scrambling your egg. Continue these steps slowly until everything is well incorporated.
• Grab a strainer mesh to slowly pour the custard mixture into a large measuring cup or a bowl with a spout for easy pouring into the ramekin.
• Divide the mixture into 3 (4-6 oz ramekins and place in a baking dish once the water boil. Pour the boiling water into the baking dish, and fill about halfway up the ramekin cups.
• Bake at 325F for 35-40 minutes, or until the centers are nearly set and have a slight giggle in the center. Once you've achieved this consistency, transfer the ramekins to a wire rack and let it cool to room temperature. Then cover each ramekin and refrigerate for at least 3 hours (or up to 2 days).

When ready to serve

• Spread 1-2 tsp monk fruit sweetener on top of each ramekin (swirl the sweetener to coat the top evenly or each custard).
• In a circular motion, torch the sweetener until the whole surface is caramelized.
• Serve with a spoon, break the sugar and enjoy!