Plombir Cream Without Lactose

Combine egg yolk (60 g), coconut cream (220 g), erythritol (60 g), and salt (1 g) in a small saucepan. Heat the mixture over medium heat without bringing it to a boil, stirring constantly until it is hot and slightly thickened.

Remove the saucepan from the heat and cool the cream to room temperature. Add butter (100 g) and vanilla (5 g), then blend with an immersion blender until smooth.

Transfer the cream to a covered container and refrigerate for 8–10 hours to stabilize. Stir before using.