It’s coming close to December. Things are not slowing down at work and I’m not slowing things down in the kitchen as well. There are cookies to bake, roasts to make, Christmas decorations to set up and hopefully a holiday to look ahead to!
This recipe of soy milk cream pudding is my way to kick start and bring on the Christmas mood (even though it’s pale yellow in colour). Well, at least there’s maple syrup served with this pudding, which is sweet and a pure joy to have with any desserts. There’s vanilla beans which is a Christmas fragrance (I love burning this scent at home). And it’s a dessert that’s kind of healthy because it uses soy milk – unsweetened one. Meaning you can add as much sugar as you want, or none at all since it’s going to be served with maple syrup. The highlight of this dessert? It’s the maple syrup! The pudding itself is soft and creamy, so if you love light desserts that’s not too dense or heavy, this is it for you.
Ingredients:
- Unsweetened soy milk: 600ml
- Vanilla pod: 1
- Egg yolk: 6
- Caster sugar: 55g
- Corn flour: 1.5 tbsp
- Gelatin mixture: 3 tbsp gelatin powder dissolved in ½ cup water
- Maple syrup: 100ml
Method:
- Heat soy milk in saucepan. Infuse vanilla beans into it. Let cool.
- Beat egg yolks, sugar & corn flour till light and creamy.
- Slowly whisk in soy milk.
- Return mixture to simmer. Add in gelatin mixture.
- Pour into ramekins. Chill overnight in fridge.
- Serve cold with maple syrup.
Serving:
5 – 6 small ramekins
