This creamy, old-fashioned pudding gets its silky texture from a classic cooked custard method — egg yolks and cornstarch whisked together and cooked low and slow until thick enough to coat the back of a spoon. A touch of sugar substitute keeps it sweet without the usual sugar crash, and vanilla extract rounds out the flavor with warm, aromatic depth. Straining the mixture before chilling guarantees that ultra-smooth, lump-free finish spoon desserts are known for, and pressing plastic wrap right onto the surface keeps it glossy instead of skinned over. Once it's chilled and set, you get that perfect wobble and spoon-clinging richness in every bite. It's an easy make-ahead treat that fits neatly into a lactose free dessert rotation.
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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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