How to make
Pour the cream and milk in a saucepan and place it on the stove to heat up, but do not boil the mixture.
Beat the yolks and agave syrup with a fork by hand.
Pour a ladle of the hot milk mixture over the yolks and stir.
Then add the remaining milk with cream, stir and pour the brulee into bowls.
Arrange the bowls in a baking pan, in which we have poured cold water. The bowls should be covered halfway with the water.
Bake the keto dessert at 320°F (160 degrees) for about 30 minutes.
Sprinkle them on top with 1 tsp. isomalt and bake them for another 15 minutes until they aquire a golden color.
