(Watch the video up in the post if necessary.) Whisk the egg yolks and stevia in a bowl until a pale yellow. Add the xanthan gum and whisk well.
Bring the heavy cream to almost a simmer in a saucepan. Add to the egg yolk mixture. QUICKLY whisk to combine, and then transfer the mixture to the saucepan.
Keep stirring the mixture with a spatula or whisk over low - medium heat. Don't stop! When it starts to thicken, stir 20 - 30 more seconds.
Turn off the heat and stir 20 - 30 more seconds. Add the vanilla and mix well.
Strain the custard cream through a fine mesh sieve to make it smooth. Place a piece of cling wrap over the custard. Stick the wrap to the custard by pressing lightly to prevent a film from forming on top of the custard.
Refrigerate for one hour or until cold.
While chilling the custard, preheat your mini waffle maker.
In a blender, combine all the ingredients well. (I use this SweetLeaf Stevia Powder)
Let them cool completely.
Remove the custard from the fridge. Remove the wrap carefully and transfer to a bowl. Cream the custard with a whisk. If too thick, add a little bit of heavy cream. Place in a piping bag.
Cut a pocket into each chaffle by inserting a small sharp kitchen knife 1/4 of the circle rim slowly and carefully. Watch carefully as you go not to make big holes. (Tiny holes are probably inevitable. I had a few on each chaffle of mine as you can see in the photos and video.)
Pipe the custard into each pocket.
Serve immediately or chill for a couple hours. (Refrigeration makes them tastier in my opinion.)
Keep refrigerated. Eat within 2 - 3 days.
Calories 390 kcal, Protein 9.1 g , Fat 37.7 g, Carbohydrate 3.2 g, Fiber 0.6 g, Sugar 2.4 g