Sunday, January 20, 2008
this was pretty quick, and pretty tasty. it set up really thick after few hours in the fridge, so i suspect decreasing the cooking time would make it thinner, if that's your preference.
2 cups soymilk
1/2 cup sugar
3 tbsp cornstarch (i packed it in pretty well, more thickening)
1/3 cup cocoa
1 tsp vanilla
1/2 tsp almond extract
directions:whisk everything but the extracts in a medium saucepan and heat on medium until the mixture starts to bubble. it'll thicken quick, so take it off the heat. add extracts.
ladle into ramekins or dessert dishes, or beaker mugs, as you see fit... makes 4 1/2-cup servings, but i only got 3, because of how much the pudding stuck to the saucepan and ladle and whatnot.
we're all pudding lovers, so next time i'm doubling the recipe.
variations: i think this may work really well and faster with chocolate soymilk vs. plain, and omit the cocoa, but that'll have to be tested another day. this came out like a dark chocolate taste, and wasn't terribly sweet. i'm sure splenda could be used instead of sugar, for a lower calorie recipe (and even try unsweetened soymilk, with increased powdered sweetener). chocolate extract may add to the choco flavor goodness.
also: perhaps vanilla soymilk, more vanilla extract (or vanilla beans!), and a little extra cornstarch for a vanilla variety.
the possibilities are endless and i LOVE pudding!
original recipe slightly modified from "Vegan With A Vengeance" by Isa Chandra Moskowitz.