Prep 2 mins
Cook 20 mins
Really economical dessert that is veganized from La Cuisine Raisonnée, the most valued cookbook in Quebec's pop culture.
- 1 1⁄2 cups soymilk
- 1⁄2 cup brewed espresso or 1⁄2 cup strong coffee, cold
- 5 tablespoons cornstarch
- 5 tablespoons cold water
- 5 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- In a pot over medium-low heat, put the soymilk, the coffee, the sugar and the pinch of salt.
- In a small bowl, whisk the cornstarch with the cold water. Add to the pot.
- Cook, stirring constantly for 15 to 20 minutes.
- Add the vanilla.
- Lightly oil a mold in a fancy shape or simply use a loaf pan, or 6 individual molds.
- Put the mixture in the mold. Let cool then refrigerate for at least 2 hours.
- Serve with "whipped cream" and chocolate shavings.
This was very easy to make and, in fact, was even quicker as I turned the heat up a bit the second time I made it. I didn't have any cornstarch either time I made it so used half arrowroot powder and half Bird's Custard Powder (which is vegan) and it was excellent.
Wow! I can make stiff pudding! (I never thought I could) I realised (by accident) that with a little more heat you save alot of time... Mine went thick in the pot after 5 mins of cooking, and was stiff after maybe 20 mins in the fridge. (I think this made it a bit denser though) I served it in coffee glasses with a little chocolate syrup on top. The portions were a bit small -but good! Simple, yet impresses the guests.
I have to admit, I had misgivings about trying this, as I had previously attempted oatmeal with soymilk (my first ever litre!) and it came out bitter. However. This is quite possibly one of the best puddings I've ever made (in the american sense, not as dessert). It didn't turn out bland like some do when you use a non-fat liquid. The espresso gives it amazing flavor! I only used 4 tbsp sugar because 5 seemed like a little much--I think it would have been. 4 is perfect for me. Plus, I was rummaging around the cabinets and broke off 2 tiny pieces of dark chocolate and threw those in too. I'm sure I deveganized it that way, but it tastes great. As I have limited kitchen supplies, I just put the pudding in my jumbo muffin tins (which looks really odd sitting in the fridge). It didn't really "mold" into a shape, but that's ok, because none of that matters once you stick this delicious concoction in your mouth. Thank you so MUCH for posting this!