Recipe

Instructions

1. Combine soymilk, cornstarch and sugar in medium-size saucepan, stirring until blended. Cook and stir over medium heat until mixture starts to simmer. Continue to cook and stir 2 minutes until thickened.
2. Remove about 1/2 cup soymilk mixture and whisk into egg. Add egg mixture and coffee into saucepan. Reduce heat to medium-low. Cook and stir 1 minute.
3. Pour evenly into 4 small individual serving bowls. Refrigerate 2 hours, or until chilled.