Low-Carb Eggnog

1. 1

   1. In a saucepan, combine the half-and-half, egg yolks, vanilla stevia and nutmeg. In case you don't have half-and-half at hand, you can use 3/4 cup + 1 tablespoon (195 ml) heavy cream and 3 cup + 3 tablespoons (765 ml) whole milk.

2. 2

   2. Cook over low heat, constantly stirring along the bottom until a light custard forms.

3. 3

   3. Take the saucepan from the heat and turn off the heat.

4. 4

   4. Cover the saucepan with a lid and let cool for 1 or 2 hours.

5. 5

   5. Pour the mixture into an airtight container and chill in the fridge for several hours or preferably overnight.

6. 6

   6. Just before serving, add the rum and stir until well mixed.

7. 7

   7. Whip the heavy cream until relatively stiff.

8. 8

   8. Decorate each serving with an ample amount of cream and freshly ground nutmeg.

No additional tips available.