Add egg yolks, sugar, flour cocoa powder and salt to a medium saucepan and stir until combined. 

Whisk in milk until smooth. 

Turn on heat to medium and set timer for 10 minutes. 

Whisk pudding continuously. As pudding starts to thicken – around minute 5- turn heat to medium low and continue to stir. 

When timer is up, remove from heat and add vanilla. 

Pour into a heat safe bowl and cover with plastic wrap – ensure the plastic wrap touches the top of the pudding so it doesn’t form a film. 

*alternatively you can transfer to individual containers. 

Refrigerate for 2 hours or more – up to 5 days.