Low-Carb Eggnog - egg yolks

Method

• 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. Cook over low heat, constantly stirring along the bottom until a light custard forms.
• 3. Take the saucepan from the heat and turn off the heat.
• 4. Cover the saucepan with a lid and let cool for 1 or 2 hours.
• 5. Pour the mixture into an airtight container and chill in the fridge for several hours or preferably overnight.
• 6. Just before serving, add the rum and stir until well mixed.
• 7. Whip the heavy cream until relatively stiff.
• 8. Decorate each serving with an ample amount of cream and freshly ground nutmeg.