Pour the heavy cream into a saucepan and heat it gently over low heat until it is warm but not boiling. Stir occasionally to prevent it from sticking or forming a skin on top.

In a separate bowl, whisk the egg yolks together with the powdered erythritol until the mixture becomes smooth, slightly thick, and pale in color.

Slowly pour a small amount of the warm cream into the egg mixture while whisking continuously to temper the eggs and prevent them from scrambling.

Gradually add the remaining cream while continuing to whisk until fully combined.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a whisk or spatula until the custard thickens enough to coat the back of a spoon.

Add turmeric powder, cinnamon, vanilla extract, black pepper, and salt, then stir well to evenly distribute the flavors.

Remove from heat and strain the mixture if you want an extra smooth and silky texture.

Pour the custard into serving cups or ramekins and allow it to cool slightly.

Serve warm for a soft, comforting texture or refrigerate for a few hours until chilled and set.