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!