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Place the egg yolks in a bowl and add erythritol. Whisk them together by hand, or use an electric hand mixer. The egg yolks should turn light and fluffy.
Pour the milk and heavy cream into a saucepan add the cinnamon and nutmeg. Next, bring the mixture to a simmer over medium heat. Once it starts to foam, remove the saucepan.
Add the hot mixture little by little into the egg yolks while whisking them constantly.
After you’ve fully combined them together, pour everything back into the saucepan and cook over medium heat for about 5-7 minutes. Remove it from the heat and sieve it into a bowl.
Add the vanilla extract and stir. Transfer to the refrigerator to chill.