In a bowl, whisk together the egg yolks, 3 tablespoons Splenda, and cornstarch until smooth and creamy.

Add the soy milk to a saucepan over medium-low heat and warm until steaming (not boiling).

Slowly pour the warm milk into the egg mixture while whisking constantly to prevent scrambling.

Pour the mixture back into the saucepan. Cook over low heat, stirring continuously, for 5–7 minutes until thick, silky, and pudding-like.