Vanilla or Chocolate Pudding
1/2 cup sugar
1/4 cup 807]cornstarch
1/4 teaspoon of salt
1/3 cup unsweetened cocoa powder (if making chocolate pudding)
2 1/2 cups of regular soy milk (I use Silk Soy Milk)
Ener-G Egg Replacer to make 4 egg yolks (6 teaspoons of egg substitute plus 4 tablespoons water)
2 tablespoons vegan butter spread (I use Earth Balance)
1 teaspoon vanilla extract (if making vanilla pudding)
Place a fine-mesh sieve over a medium bowl. Set aside.
In a medium saucepan, off heat, whisk together sugar, cornstarch ,and salt. (If you are making chocolate pudding, add cocoa powder now)
In another small bowl whisk together the egg replacer and water until thoroughly incorporated
Very gradually (a few tablespoons at a time) whisk in the soy milk to the dry ingredients in the saucepan.
Whisk in the egg replacer into the soymilk mixture.
Whisking constantly, cook over medium heat until the first large bubble forms and sputters (approx 10min of whisking). Reduce heat to low; still whisking, cook 1 minute. Remove from heat.
Immediately pour through sieve into bowl. Push pudding through sieve with a spatula. Add butter spread and stir until melted completely. If making vanilla pudding, stir in vanilla.
Place plastic wrap directly on surface of pudding to prevent skin from forming. Chill at least 3 hours.
Before serving, whisk pudding until smooth. Now enjoy every creamy spoonful!
SO HOW'D IT GO?
I opted out of the enerG because I don't really understand it's purpose in the recipe(most omni pudding recipes don't even call for eggs?). I added a wee bit of freshly ground nutmeg. It was a bit too sweet for me, but still very yummy. Next time I would add a little bit more thickener to make up for the lost energ.
it's great cold, too! i'm eating some leftovers right now, the day after i made it.
i also meant to mention that i didn't strain mine.
thanks again!!!!!!
i've just made this custard, and it has turned out wonderfully. i made a few changes:
i didn't add any egg replacer
i didn't add any marge
i added half a teaspoon of rum extract.
it is thick and gooey and tasted wonderful warm! it's cooling in the fridge right now, but i'm going to have to eat it warm... so it'll be out of the fridge very soon.
i couldn't figure out why it had egg replacer in it, and since i'm out, i didn't bother. the custard has set perfectly :)
i also wasn't sure why it wanted marge, so i didn't add it.
the rum extract... i bought some recently and when i opened it, it smelled like butterrum lifesavers and i used to adore those when i was little. i've been looking for something to put it in, and this seemed like a good option.
thank you so much for this recipe. i really really really wanted custard tonight, and i didn't want to buy any birds custard powder :)
This pudding is really yummy. I made it with vanilla because I don't like chocolate pudding but added a teaspoon of vanilla powder before cooking to make the aroma stronger. The whole thing seemed a little too slimy somehow and I'm guessing it was the egg replacer. Next time I'll try it with a little less egg replacer. When I was done I had the brilliant idea to crumble two vegan cookies (the trader joe's chocolate chip ones, my favorite) into it. The chocolate chips melt just a little and when you stir it it looks like marble. I ate one bowl when it was still warm and one when it was chilled and it's really tasty both ways.