Add the cream and salt to a small saucepan. Heat over medium heat stirring occasionally until just below boiling, then take off the heat
Meanwhile, whisk together the egg yolks and sweetener in a small bowl until combined
Once the cream has heated to just below boiling, slowly pour the hot cream mixture over the egg yolks, whisking continuously
Return the mixture to a clean saucepan. Cook over medium-low heat, stirring continuously, until the mixture thickens and coats the back of a spoon. Be patient at this point and make sure you keep the heat low or the eggs may scramble
Remove from the heat and immediately strain to remove any lumps. It is important not to leave it in the hot saucepan, even off the heat as it may overcook
Allow the custard to cool to room temperature and then place in the fridge covered to cool completely
Serve cold as is or with some fresh berries or coconut flakes for a decadent dessert!
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.