Chocolate Pudding

[Guest guest]

Chocolate Pudding

 

2 tablespoons cornstarch

1 cup soy milk

1 cup soy creamer

1/2 cup white sugar

3 tablespoons egg replacer (dry)

3 ounces semisweet chocolate, chopped

2 teaspoons vanilla extract

 

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 1/4 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.