This silky pudding gets its luscious texture from a classic cooked custard method — sugar substitute, cornstarch, and salt whisked into a smooth base, then simmered low and slow until it thickens into that spoon-coating, ribbon-holding consistency. Egg yolks give it that deep golden color and rich, velvety body, while a good splash of vanilla extract rounds everything out with warm, fragrant flavor. Straining the mixture through a fine-mesh sieve guarantees a completely lump-free, silky-smooth finish, and pressing plastic wrap right onto the surface keeps it glossy and skin-free as it chills. A couple of hours in the fridge is all it takes for this one to set into thick, spoonable perfection. It's an easy make-ahead dessert that fits neatly into a dairy free spread, whether you're spooning it into cups for a dinner party or layering it into a trifle.
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Whisk together the sugar substitute, cornstarch, and salt in a medium saucepan until evenly combined.
Add the milk and egg yolks to the saucepan and whisk until smooth and fully incorporated.
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