Preheat oven to 325 degrees.

In a small bowl, whisk the Sukrin Icing Sugar into the egg yolks. Set aside

Microwave the chocolate chips in a small bowl in 10 second intervals until melted. Set aside.

In a small pan, heat the heavy cream over medium heat. Be careful not to boil or burn the cream.

When the cream is warm to the touch, remove it from the heat. Use a tablespoon to temper the eggs by slowly whisking in 1 tablespoon of the warm cream into the eggs. Repeat this step 2 more times to fully temper the eggs.

Add the melted chocolate to the heavy cream and whisk until smooth.

Slowly add the egg yolks to the cream and whisk until smooth and silky. Add the vanilla extract and whisk again.

Line the ramekins on a baking sheet with a rim. Carefully fill each ramekin with the custard. They should be about 2/3 full.

Extend the oven rack so that it is exposed outside of the oven. Carefully place the baking sheet on the rack. Add water to the sheet pan so that the ramekins are halfway covered. This amount will vary depending on the size of your ramekin. Be careful not to get water in the pots.

Carefully slide the oven rack into the oven. Bake for 25 minutes. The centers should be slightly jiggly when finished. Do not over bake.

Let the custards chill on the counter for 30 minutes before placing in the refrigerator. Let them cool in the refrigerator 1 and a half additional hours, up to overnight.

When ready to serve, sprinkle 1 teaspoon of the tagatose on top of the custard. Use a kitchen torch to scorch the crystals until a hard shell is formed.