Sort ingredients
darthjoker1965
QR Code
Listen
Pdf
Take out a medium bowl and whisk together the egg yolks and sweetener until it's a light lemony yellow and creamy.
Combine the cream, almond milk, nutmeg, and salt in a saucepan over a medium-high heat. Stir often until it begins to simmer, but do not boil.
Remove from the heat and add a ladle of the hot cream to the egg mixture, whisking vigorously. Continue to whisk and ladle in the cream to temper the eggs.
Once the cream is combined with the eggs, pour it all back into the saucepan.
Back on a medium-high heat, constantly whisk the mixture for 3-5 minutes or until it's thickened slightly and coats the back of a spoon. It will thicken more as it cools.
Remove it from the heat and stir in the vanilla extract.
Optional: Pour into a blender and blend on high for 30-40 seconds. This will take care of any lumps. If you are using alcohol, add in the rum or bourbon at this point and mix thoroughly.
Pour into a container, cover with plastic wrap or lid, and refrigerate for 2-3 hours or overnight.
Serve with a dusting of cinnamon or nutmeg or add a dollop of whipped cream.
Keep in the refrigerator for up to a week.