1 pint heavy cream
4 whole eggs (or 6 yolks, if sensitive to whites)
2 tsp gelatin
½ tsp vanilla
Pinch of salt
Stevia to taste (optional)
Slowly heat the heavy cream into a sauce pot on low to med-low heat.
Blend the eggs, gelatin, vanilla and salt in blender.
Once the cream starts to get hot, you will see it slightly steaming, whisk in the egg mixture.
Continue whisking for about 10 minutes.
Take pudding mixture off heat and let cool for about 5 minutes.
Whisk mixture again, pour into small bowls and refrigerate for about 3-5 hours or until set.
If you want a more smooth texture, strain pudding mixture before pouring into bowls.