Lemon Soymilk Pudding Recipes

MY FAVORITE LEMON PUDDING

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

LEMON SOYMILK PUDDING

Steps:

• In a large pot (or plastic container if you want to make it in the microwave, which works very well) mix the cornstarch, the grated lemon zest, salt and sugar.
• Slowly mix in enough soymilk to make a smooth paste.
• Then mix in the rest, keeping it smooth.
• Cook over medium heat, stirring constantly until thickened.
• Stir in as much lemon juice as you like- I recommend 2 large ones but it may be more or less according to taste and how juicy the lemons are.
• If making in the microwave, microwave on high for 2 or 3 minutes at a time, stirring well in between times, until thickened and then add the lemon juice.
• If you object to bits of lemon zest it should be strained before you chill it.
• Anyone who likes lemon desserts goes nuts for this.

INSTANT SOYMILK PUDDING

Steps:

• Empty pudding mix into a bowl.
• Add soymilk and whisk until smooth.
• Refrigerate until set.
• NOTE: Try with different flavors of pudding and soy milk! Or, make double chocolate pudding by using chocolate pudding with chocolate soy milk. I usually use Soy Slender, but I'm sure your favorite brand will work just fine.

OLD-FASHIONED LEMON PUDDING

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.