Step 1

In a medium saucepan over medium heat, combine the whipping cream and almond milk. Bring to just a simmer. In a medium bowl, whisk the egg yolks with the sweetener and salt until well combined.

Step 2

Slowly whisk about half of the hot cream mixture into the yolks, whisking continuously. Then slowly whisk the yolk/cream mixture back into the saucepan and cook until thickened, 4 to 5 more minutes, whisking continuously.

Step 3

Remove from heat and whisk in the butter and the extracts. Sprinkle the surface with xanthan gum or glucomannan and whisk vigorously to combine.

Step 4

Divide between two small dessert cups and refrigerate 1 hour. Top with lightly sweetened whipped cream, if desired.

Step 5

Add a few mini HighKey Snickerdoodle cookies and a slice of banana for presentation!