Low-Carb Eggnog

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.