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Soy milk pudding

Annice Grinberg asked about using soy milk in cooked puddings. 
I have made a corn starch-based pudding several times with soy 
milk, both regular and vanilla, quite successfully. I personally feel 
rice milk is a little more forgiving, however, since soy milk curdles 
easily when it reaches boiling and rice milk does not tend to do so. 
That said, here's my recipe.

Chocolate pudding

1/4 cup cornstarch
2/3 cup sweetener (sugar or sucanat) - use more or less to taste
3 Tablespoons unsweetened cocoa
2 1/2 cups vanilla soy or rice milk*

Mix the dry ingredients in the saucepan. Over medium heat, gradually 
add the liquid, stirring constantly, mixing thoroughly. Continue to stir
until the mixture comes to a boil. Boil for one minute, stirring
Remove from heat and transfer to custard cups.

*If using unflavored soy or rice milk, add 1 teaspoon of vanilla to the 
mixture immediately after removing from heat and prior to filling the 
custard cups.