Preheat your oven to 325°F (160°C).
In a mixing bowl, crack open the 3 large eggs and whisk until well combined and slightly frothy.
Pour in the 2 cups of heavy cream and 1/4 cup of allulose or monk fruit sweetener, whisking until the sweetener is fully dissolved.
Add the 1 tablespoon of vanilla extract and whisk again.
Place the oven-safe ramekins in a baking dish.
Carefully pour the custard mixture into each ramekin, filling them about three-quarters full.
Fill the baking dish with hot water until it reaches about halfway up the sides of the ramekins.
Bake for about 30 to 35 minutes, or until the custard is set but slightly jiggly in the center.
Let the custards cool at room temperature before transferring them to the refrigerator. Chill for at least two hours before serving.
