Gather all of your kitchen utensils and ingredients. You don’t have to get the whipped topping ingredients just yet. Keep those ingredients really cold in the fridge. Separate the two egg yolks and set them aside. Reserve the whites for another use.
Set a medium to large size heavy-bottomed saucepan on your cooktop but do not turn on the heat. Add the almond milk, whole eggs, egg yolks, and sweetener to the pot.
Whisk all the ingredients together until incorporated.
Attach the candy thermometer to the pot and turn on the heat to low. (This is a very crucial part of the cooking process. Cranking the heat up too fast will cause the eggs to cook too rapidly and you’ll end up with sweet scrambled eggs.)
Whisking constantly allows the mixture to begin to warm slightly.
When the Temperature reaches 120 degrees F turn up the heat one notch. (If using natural gas do this process extra slow.)
Then again, when the temperature reaches 140 degrees F add some heat.
At this point, I switch from a whisk to a large spoon. Still stirring constantly, cook the mixture until the thermometer reaches 165 degrees F and the mixture coats the back of the spoon. This process (using this full recipe) can take about 20-30 min.
Remove from the heat and add in the vanilla extract (you can also use Rum extract) and ground nutmeg.
Carefully pour into a large ½ gallon mason Jar, a large pitcher, or several smaller mason jars.
Allow cooling about 20 min on the counter then transfer to the refrigerator to chill for either several hours or overnight.