(Makes 4 servings)
2 cups Pearl Chocolate Organic Soymilk
3 tablespoons cornstarch
2 tablespoons sugar
1 egg, beaten
1 tablespoon instant coffee
- 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.
- 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.
- Pour evenly into 4 small individual serving bowls. Refrigerate 2 hours, or until chilled.
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