Add vanilla extract and double cream to a small saucepan
Heat over medium heat stirring occasionally until just boiling, then turn off the heat
Meanwhile, whisk together the egg yolk and erythritol in a small bowl until combined
Slowly pour the hot cream mixture over the egg yolks, whisking continuously
Add the mixture to a clean saucepan
Cook over medium-low heat, stirring continuously until the mixture thickens
Remove from the heat and let it cool
Add the vanilla custard to a glass and top with raspberries
Enjoy!
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