Low-Carb Eggnog (Czech Egg Liqueur)

Step 1Pour the cream in a saucepan.

Step 2Using a sharp knife, slit one vanilla bean lenghtwise and scrape out the tiny seeds. Place the seeds and the vanilla bean into the saucepan. Add two cinnamon sticks (or use ¹/₂ tsp ground cinnamon). (If you don't have vanilla beans, add 2 tsp vanilla extract together with the rum in step 11).

Step 3Heat the cream over a medium-high heat until it just about starts foaming but it's not boiling. Take off the heat and cover with a lid. Let it sit for 30 minutes to let the mixture infuse.

Step 4Meanwhile, place the egg yolks together with the Allulose in a mixing bowl. Using a whisk, mix until creamy and pale. You can use other sweeteners such as Erythritol or Swerve but Allulose works best as it doesn't crystallise once chilled.

Step 5It's easier if you use an electric mixer to do this, otherwise it's a good workout! Set aside while you prepare the cream.

Step 6Pour the cream mixture through a fine mesh sieve. Discard the vanilla bean and the cinnamon sticks.

Step 7Place the cream back on the stove and heat up, mixing frequently. When ready, the mixture should reach about 80 °C/ 175 °F. If you don't have a thermometer, just make sure the mixture is not boiling.

Step 8To temper the egg yolks, use a ladle to slowly drizzle the hot cream into the egg mixture, whisking constantly. When you have at least three quarters of the cream combined with the egg mixture, pour in all back into the saucepan.

Step 9Heat over a medium heat, stirring constantly with a rubber spatula to prevent it from sticking to the bottom, until the mixture reaches about 80 C (175 C). This will take 5 to 8 minutes. Again, if you don't have a thermometer, just make sure the mixture is not boiling. Keep mixing constantly or the mixture will curdle.

Step 10Add a pinch of salt. Remove the heat and let it cool down for about 30 minutes, stirring occasionally so that no dry film is formed on top.

Step 11Once it cools down, drizzle in the rum while stirring.

Step 12Pour the egg liqueur into a bottle or two.

Step 13You can start serving it at this point, although it's better to refrigerate it at least overnight to let the flavours develop.

Step 14Store in the fridge for up to a month. Note that if you use less alcohol, the egg liqueur may not last for as long. If you don't use any alcohol (see tips in the post above), it can be refrigerated for up to 5 days.