Beat the egg yolks until they lighten in color. Gradually add the natural sweetener and set aside. In a medium saucepan, over high heat, combine the almond milk and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sweetener mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the extract, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites until stiff peaks form. Whisk the egg whites into the chilled mixture. Makes 4 servings.