Vanilla Pudding

Whisk the eggs and salt together in a medium size bowl. Set aside.

Mix the milk, agave, and cornstarch in a sauce pan. Over medium low heat, bring the mixture to a boil, stirring and scraping the bottom of the pot the whole time with a flat-tipped spoon or spatula.

Remove from heat and while whisking the bowl of eggs, drizzle in a little bit of the hot milk. Then pour the egg mixture back into the pot and cook another minute or so over low heat. Don’t boil at this point! Remove from the heat and stir in the vanilla.

Pour into a bowl or custard cups and chill. If you don’t want that “skin” to form on the pudding, place a piece of plastic wrap directly on top of the pudding while it’s still hot.