Yummy Vegan Chocolate Pudding
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
58
Spice
58
Sweetness
42
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Cornstarch1 cup
Soy Milk1 cup
White Sugar3 tbsps
Egg Replacer (dry)2 tsps
Vanilla ExtractDirections:
1
In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch
2
Place on medium heat and stir in sugar
3
Cook, whisking frequently, until mixture comes to a low boil; remove from heat
4
In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture
5
Cook over medium heat for 3 to 4 minutes, until thick, but not boiling
6
Place the chocolate in a medium bowl and pour in the hot milk mixture
7
Let stand for 30 seconds, then stir until melted and smooth
8
Cool for 10 to 15 minutes, then stir in vanilla
9
Pour into ramekins or custard cups
10
Cover with plastic wrap and let cool at room temperature
11
Refrigerate for 3 hours, or overnight before serving