This silky stovetop pudding comes together with just a handful of pantry basics, whisked over gentle heat until it thickens into a rich, spoon-coating custard. Egg yolks give it that classic golden hue and velvety texture, while a good dose of vanilla extract keeps the flavor warm and fragrant rather than one-note sweet. Straining the mixture before it chills is the trick to that perfectly smooth, lump-free finish you want from a proper pudding. Since cornstarch does all the thickening work here instead of flour, this one fits neatly into a gluten free dessert rotation without missing a beat. Chill it until fully set, and you've got a make-ahead treat that's just as good spooned straight from the bowl as it is dressed up in a parfait glass.
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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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