Prep 5 mins
Cook 10 mins
This recipe is for those who are used to soy milk. If you're not accustomed to the taste of soy milk you may not like this recipe.
- 1 cup sugar
- 3 eggs, beaten
- 2 tablespoons cornstarch
- 1 dash salt
- 2 cups soymilk
- 2 ripe bananas, mashed (with a drop of lemon juice to prevent further browning)
- 2 teaspoons mexican vanilla extract
- Stir eggs and sugar together in a saucepan, blend well. Add cornstarch, salt, and milk. Cook on stovetop using medium-high heat, stirring constantly (about 10-12 minutes) until pudding is thick. Remove from heat and add your vanilla extract and bananas. Stir well. Pour pudding into a glass bowl and cover with plastic wrap. Cool in refridgerator or serve warm. Enjoy!
This actually tastes very good. I had some soy milk in my fridge that was due to expire in the next few days. I do like soy milk, but haven't been able to use this carton up fast enough, so I went looking for a recipe. I actually had 2 bananas in the freezer, so this suited me perfect! I used plain 8th continent soy milk in this recipe and just some regular vanilla (imitation even!) extract. Everything else was as written. It has a slightly lighter texture than pudding which reminds me of homemade tapioca (with the egg whites folded in). I think anyone would enjoy this pudding and would have no clue it was soy!