Difference between revisions of "Yummy Vegan Chocolate Pudding"
RealRecipes (talk | contribs) m (Text replace - "Category:Vegan Recipes" to "Category:Vegan recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 teaspoons [[vanilla extract]] | * 2 teaspoons [[vanilla extract]] | ||
| − | == | + | == Procedures == |
# In a medium saucepan combine [[cornstarch]], [[soy milk]] and soy creamer; stir to dissolve [[cornstarch]]. | # In a medium saucepan combine [[cornstarch]], [[soy milk]] and soy creamer; stir to dissolve [[cornstarch]]. | ||
# Place on medium heat and stir in [[granulated sugar|sugar]]. | # Place on medium heat and stir in [[granulated sugar|sugar]]. | ||
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[[Category:Soy milk Recipes]] | [[Category:Soy milk Recipes]] | ||
[[Category:Vanilla extract Recipes]] | [[Category:Vanilla extract Recipes]] | ||
| − | [[Category:Vegan | + | [[Category:Vegan Recipes]] |
Latest revision as of 18:06, 26 June 2012
Ingredients
- 2 tablespoons cornstarch
- 1 cup soy milk
- 1 cup soy creamer
- ½ cup white sugar
- 3 tablespoons egg replacer (dry)
- 3 ounces semisweet chocolate, chopped
- 2 teaspoons vanilla extract
Procedures
- In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch.
- Place on medium heat and stir in sugar.
- Cook, whisking frequently, until mixture comes to a low boil; remove from heat.
- In a small bowl whisk egg replacer with ¼ cup of hot milk mixture; return to pan with remaining milk mixture.
- Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
- Place the chocolate in a medium bowl and pour in the hot milk mixture.
- Let stand for 30 seconds, then stir until melted and smooth.
- Cool for 10 to 15 minutes, then stir in vanilla.
- Pour into ramekins or custard cups.
- Cover with plastic wrap and let cool at room temperature.
- Refrigerate for 3 hours, or overnight before serving.
