Homemade {Soy Milk} Chocolate Pudding

Yesterday I posted a recipe for some delicious toasted coconut macaroons, which only used egg whites and not the whole egg. Since I don’t like to waste food, I wanted to make something to use the yolks. Enter homemade chocolate pudding. Soy milk pudding to be exact. I’ve been trying to cut down on my dairy intake so we’ve only had soy or almond milk in our house for the last 6 months or so. I wasn’t sure if it would work the same as regular milk for this pudding, but it did and you can’t even taste a difference!

Recipe slightly adapted from Martha Stewart

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/3 cup unsweetened cocoa powder
  • 2 1/2 cups soy milk
  • 4 large egg yolks
  • 2 tbsp. unsalted butter, cut into small chunks
  • 1 tsp. vanilla extract
  1. In a medium saucepan (off heat) whisk together sugar, cornstarch, salt and cocoa powder. Very gradually (a few tablespoons at a time) add the soy milk, making sure to dissolve the cornstarch. (Be sure to get into the curves of the pot where the dry mixture will get stuck.) Whisk in the egg yolks.
  2. Cook over medium heat, whisking constantly, until the first large bubble forms and sputters. (Be patient with this! It will seem like nothing is happening for quite a few minutes while everything is heating up and then very suddenly and quickly the mixture will thicken right up.) Reduce the heat to low and continue to whisk for 15-30 seconds more. (The original recipe said 1 minute but my pudding had gotten quite thick and I knew if I left it on the heat any longer it would start to burn.)
  3. Remove from heat and stir butter and vanilla into the hot pudding. Pour into a bowl and cover with plastic wrap, placing it directly onto the top of the pudding to prevent a skin from forming…unless of course you’re like George Costanza and the skin is your favourite part haha then go ahead and be a rebel and just cover the bowl and not the pudding directly. *The original recipe said to put the pudding through a fine-mesh sieve, but I found that step to be unnecessary. I found that it actually just wasted some pudding since it was very thick and was difficult to push through the sieve. Trust me, it will turn out just fine without doing this! (It also saves you from having to wash another dish! haha)
  4. Chill for at least 3 hours before serving. Whisk until smooth before serving. Add any toppings that you like to enjoy on your pudding!

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This pudding was so easy to make, and the pudding came out really chocolatey and creamy. I’ve had store bought soy milk pudding before and you could really taste that it was made with soy milk, but this pudding has no soy milk taste at all. So for anyone else who doesn’t drink regular milk, this is a great soy milk pudding! I’ll probably try it again some other time with almond milk and see how it turns out. I’ll definitely be using this recipe again! Why eat store bought pudding when you can make your own so easily? I think homemade always tastes better, so this one will be a new keeper for me :)

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Comments
5 Responses to “Homemade {Soy Milk} Chocolate Pudding”
  1. lulu says:

    I’m like you when it comes to using the leftover part of an egg. Sometimes the challenge is deciding what to make with the remaining part.

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