Method

• Combine almond milk and cream in a medium saucepan.
• Add vanilla extract to the milk and cream mixture. Bring the saucepan to a simmer, stirring constantly for 5 minutes or until hot (do not allow to boil). Remove saucepan from the heat.
• Whisk the egg yolks, xanthan gum and erythritol in a bowl, pour the warm milk mixture over the egg yolks, whisking constantly.
• Return mixture to the saucepan over low heat, and cook for 15-20 mins stirring constantly until the mixture coats the back of a spoon.
• Serve warm or cold.