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In a small heavy-bottomed saucepan, heat the milk until scalding. If it's steaming, it's probably there. Remove from heat. You can also do this in the microwave.
Add the vanilla, stevia, and salt to the milk. Stir well.
In a small, heatproof or stainless-steel bowl, beat the egg yolks. Add a little of the hot milk and mix well (this is called "tempering" the eggs so they don't cook).
Repeat, adding a little more milk so you gradually bring the eggs up to temperature.
Put a small amount of water in the bottom of a double boiler or a pot on which you can put the bowl containing the tempered eggs. Heat the water. The water should not be able to touch the bottom of the bowl.
Place the bowl with the tempered eggs over the pot with simmering water and stir or whisk until mixture begins to thicken, then remove from heat and stir until it coats a spoon. Refrigerate.