Soy vanilla pudding with blueberry sauce

Based on 10 ratings

Julia Stephan

Editor at Kitchen Stories

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-3+
500 ml soy milk (divided)
50 g cornstarch
vanilla bean (seeds)
8 tbsp sugar
lemon (zest)
orange (zest)
10 g mint (fresh)
100 ml Cassis liqueur
250 g blueberries
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
474
Protein
7 g
Fat
4 g
Carb
89 g
  • Step 1/4

    Dissolve cornstarch in a part of the soy milk. Stir well to avoid lumps.
    • 100 ml soy milk
    • 50 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.
    • 400 ml soy milk
    • 6 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.
    • 10 g mint (fresh)
    • 100 ml Cassis liqueur
    • 2 tbsp sugar
    • 250 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.