Measure out and prepare all of the ingredients.

In a saucepan over medium heat, add in the heavy whipping cream and unsweetened almond milk. Let simmer.

Pour water into a bowl and then pour the gelatin into the water.

Add the egg yolks to a bowl then add in the erythritol. Whisk to combine well and the mixture is creamy.

Remove the milk and cream from heat.

While the milk and cream mixture is still hot, use a ladle to pour this mixture into the egg yolk mixture. Consistently whisk the mixture to avoid curdling.

When about half of the mixture has been added, add the entire mixture back into the saucepan.

Let this cook while you are consistently whisking it until the temperature reaches about 160F, about 5 - 8 minutes. Remove from heat. Add in the gelatin sitting in water. Stir to combine well.

Pour it into a bowl. Add in the salted butter and vanilla extract. Mix to combine well. Wrap with plastic wrap and let set in the refrigerator for 6 hours or overnight.

Once the mixture is fully set, pour into glasses. Serve and enjoy!