1.   Pour the eggnog mixture into a heavy saucepan. Add the heavy cream, sweetener, rum extract or alcohol of your choice (or add the rum extract or alcohol, after straining, for a stronger taste), butter, cinnamon powder, whisked egg yolks, stirring well to combine

2.   Cook over medium-low heat. While cooking, stir constantly until the pudding thickens and the custard coats the back of the spoon. OPTIONAL: if needed sprinkle the glucomannan over the custard and stir in immediately to thicken. Cooking time at a light simmer will vary, but is about 5 to 7 minutes

3.   Remove the pot from the heat. Strain the pudding through a fine mesh sieve and distribute into individual serving dishes

4.   Cover the custard with cling wrap, chill in the refrigerator for 2-4 hours or overnight

5.   To serve, whip the heavy cream to a stiff stage. Garnish with a dollop of this whipped cream and top with a sprinkle of either grated nutmeg or cinnamon, and, if desired, sugar free cranberries. Enjoy!