Heat a small saucepan over medium-low heat. Add the almond milk and vanilla, and heat until it almost simmers (do not bring to a boil.).

In a large mixing bowl, whisk together the eggs, egg white, Lite&Sweet, and cornstarch until frothy.

Temper the eggs into the heated almond milk. To do this, add about ¼ cup of the almond milk to the egg mixture, whisking quickly. Add another ¼ cup, and whisk again. Tempering allows both liquids to come to the same temperature before combining them, so the eggs do not curdle.

Add the cooled-down egg mixture to the almond milk, and whisk to combine. Stir frequently until it begins to thicken, about 6-8 minutes.

Sprinkle with cinnamon and nutmeg, to taste.

Serve warm or chilled and top with optional sugar free whipping cream and sprinkle some powder cinnamon to decorate.