In a deep pan, heat up the sweetener listed for the caramel until it is completely melted and clear. Be sure to stir frequently.

Carefully add in the water and butter.

Stir occasionally, until the sauce has become a golden brown. Use caution not to burn.

Pour equally into the bottom of each ramekin, which should cover the bottom nicely. Set aside and let them cool.

Preheat oven to 350F. In a bowl, mix together the heavy whipping cream, the sweetener listed for custard, and the vanilla.

In a separate bowl, whisk together the whole eggs. Add in the yolks, whisking once more.

Slowly stir your eggs into the cream mix until blended.

Pour the custard into each ramekin, on top of the caramel.

Place the ramekins into a casserole dish and fill it over half way with hot water. Again, be careful no water gets inside the ramekins.

Bake for 30 minutes. Take the casserole dish out of the oven, but leave the ramekins in the hot water for another 10 minutes.

Using tongs, take out the ramekins and let them sit for at least 4 hours, or overnight, in the fridge. When ready to eat, take a knife and slowly run it along the inside edge of the custard to release it from the ramekin.

Turn the ramekin upside down and slowly jiggle the custard onto the plate. You will have a beautiful golden sauce that is now on the top!