1 1/2 cup (12 oz) cauliflower rice, frozen or fresh 1/4 cup unsweetened dried cranberries 1 teaspoon cinnamon 1/2 cup Swerve Brown or equivalent brown sugar substitute 1 cup unsweetened almond milk 1 cup heavy whipping cream 1/4 teaspoon salt 3 egg yolks 2 teaspoons vanilla extract
Combine cauliflower rice, dried cranberries, cinnamon, brown sugar substitute, almond milk, cream and salt in a medium sauce pan and bring to a boil.
Lower heat and simmer for 15 minutes, stirring occasionally. If it gets too dry, then add more almond milk. The cauliflower should always be topped with a little bit of liquid.
Beat egg yolks in a small bowl. Quickly mix in 1/4 cup of the cauliflower mixture into the eggs to temper them. Return the yolk mixture to the pan and simmer for about 5 minutes until thickened, stirring continuously.
Remove from heat and stir in vanilla.
Can be served warm or cold. Store in the refrigerator.