Preheat the oven to 350 degrees F. Prepare 4 small ramekins by greasing them up. Place them all in a deep dish or baking dish. Set aside.
In a mixing bowl, add your egg yolks and 1 tbs of sweetener and whisk together, until combined.
In a small saucepan, add your heavy cream, sweetener, scraped out vanilla beans, and full vanilla bean pod in a sauce pan on medium heat, heat it up until the edge just start to bubble, whisking occasionally. Remove from heat once edges start to bubble.
Bowl water in an electric kettle, enough to fill your dish with water half way up the ramekins.
Remove vanilla bean pod and slowly add the heavy cream mixture to your egg yolks while continuing to whisk, until completely combined and smooth.
Distribute the creme brulee mixture evenly amongst the four ramekins. Pour almost boiling water into the baking dish until halfway up the sides of the ramekins.
Bake the creme brulees for 30-35 minutes, until the centre is only slightly jiggly. Remove from the oven carefully and allow to cool in water for 1 hour and then transfer to a wire rack to cool completely. Once cool, refrigerate for at least 2 hours, or overnight.
When set, remove the creme brulees from the refrigerator and let sit for 20 minutes. Top each creme brulee with 1-2 teaspoons of swerve. Using a blowtorch, torch the tops of each creme brulee to caramelize.
