Place 2 tablespoons cold water in a small bowl and sprinkle 1 teaspoon powdered gelatin evenly over the surface. Let sit 5–7 minutes until gelatin blooms (absorbs water and becomes spongy).

Prepare vanilla

If using a vanilla bean, split it lengthwise and scrape the seeds with the back of a knife into a medium saucepan. Add the scraped pod to the saucepan as well. If using vanilla paste, add the stated amount to the milk later.

Warm the dairy

In the medium saucepan with the vanilla, combine 3 cups whole milk and 1/2 cup heavy cream. Warm over medium heat until small bubbles form at the edge and steam rises (do not boil), about 6–8 minutes. Stir occasionally to prevent skin forming. Remove from heat.

Temper the yolks

Whisk 3 large egg yolks in a bowl with 3 tablespoons erythritol and a pinch of salt until slightly thickened and pale, about 1–2 minutes. Slowly ladle about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them and avoid scrambling.

Cook the custard

Pour the tempered yolks back into the saucepan with the remaining hot milk. Return the pan to low-medium heat and cook, stirring constantly with a heatproof spatula, until the mixture thickens and coats the back of the spatula (nappe stage), about 4–6 minutes. Do not let it boil. If using vanilla paste instead of a bean, add it now.

Incorporate gelatin and sweetener adjustments

Remove the saucepan from heat. Stir in the bloomed gelatin until fully dissolved. Taste carefully; if more sweetness is desired, add up to 6 drops liquid stevia a drop at a time, stirring and tasting between additions to avoid over‑sweetening.

Strain and cool

Remove the vanilla bean pod (if used) and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let cool at room temperature for 10–15 minutes, stirring occasionally to release heat.

Chill to set

Divide the mixture among 6 (6‑8 oz) serving ramekins or glasses. Cover loosely with plastic wrap (touching the surface prevents skin) and refrigerate until set, at least 2 hours or up to 6 hours for firmer texture.

Optional Finish & Garnish

Before serving, top each pudding with about 1 tablespoon unsweetened whipped cream, 1/2 tablespoon toasted sliced almonds, and a few fresh berries. Serve chilled.