Soy vanilla pudding with blueberry sauce

Soy vanilla pudding with blueberry sauce

Based on 13 ratings
Julia Stephan

Julia Stephan

Community member

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

30 min

Ingredients

2Servings
333⅓ ml
soy milk (divided)
33⅓ g
cornstarch
vanilla bean (seeds)
5⅓ tbsp
sugar
lemon (zest)
orange (zest)
6⅔ g
mint (fresh)
66⅔ ml
Cassis liqueur
166⅔ g
blueberries
MetricImperial

Utensils

small bowl, large saucepan, zester, cooking spoon, whisk, small saucepan

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How-To Videos

how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal474
Fat4 g
Protein7 g
Carb89 g
  • Step 1/4

    Dissolve cornstarch in a part of the soy milk. Stir well to avoid lumps.
    • 66⅔ ml soy milk
    • 33⅓ g cornstarch
    • small bowl

    Dissolve cornstarch in a part of the soy milk. Stir well to avoid lumps.

  • Step 2/4

    Add remaining soy milk, parts of the sugar, vanilla bean seeds, and zest of lemon and orange to a large saucepan. Bring to a boil and reduce to a simmer, stirring occasionally.
    • 266⅔ ml soy milk
    • 4 tbsp sugar
    • vanilla bean (seeds)
    • lemon (zest)
    • orange (zest)
    • large saucepan
    • zester
    • cooking spoon

    Add remaining soy milk, parts of the sugar, vanilla bean seeds, and zest of lemon and orange to a large saucepan. Bring to a boil and reduce to a simmer, stirring occasionally.

  • Step 3/4

    Whisk in dissolved starch into the soy milk mixture. Return to a boil while stirring constantly. Transfer to small serving dishes and allow to cool.
    • whisk

    Whisk in dissolved starch into the soy milk mixture. Return to a boil while stirring constantly. Transfer to small serving dishes and allow to cool.

  • Step 4/4

    Finely chop mint. Then, combine Cassis and remaining sugar in a small saucepan. Bring to a boil, add blueberries, and remove from heat. Set aside to cool. Before serving, stir in chopped mint. Top each pudding with blueberry sauce.
    • 6⅔ g mint (fresh)
    • 66⅔ ml Cassis liqueur
    • 1⅓ tbsp sugar
    • 166⅔ g blueberries
    • small saucepan

    Finely chop mint. Then, combine Cassis and remaining sugar in a small saucepan. Bring to a boil, add blueberries, and remove from heat. Set aside to cool. Before serving, stir in chopped mint. Top each pudding with blueberry sauce.

  • Enjoy your meal!

    Soy vanilla pudding with blueberry sauce

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