In a bowl, whisk all the ingredients together until well combined.
Pour the mixture into 4 ramekins and place them in a baking dish.
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
Bake in the oven for 40-50 minutes or until the custards are set.
Remove from the oven and let it cool down completely.
Refrigerate for at least 2 hours before serving.
When ready to serve, sprinkle some erythritol on top and use a kitchen torch to caramelize it. If you don't have a kitchen torch, you can place the ramekins under the broiler for a minute or two.