Sweet & Nutty Soy Pudding with Jungshikdang Soy Milk
Easy Homemade Silky Smooth Soy Pudding using Jungshikdang Soy Milk
Discover a delightful recipe for a sweet, smooth, and nutty soy pudding made with Jungshikdang Soy Milk. This recipe uses gelatin for a perfect wobble and captures the rich flavor of soy. A simple homemade caramel syrup adds an extra layer of decadence. It’s an ideal dessert or snack that’s easy enough for anyone to make at home!
Pudding Ingredients
- 200ml Jungshikdang Rich Soy Milk
- 2 fresh egg yolks
- 2 Tbsp sugar (adjust to taste)
- 1 sheet gelatin, softened in cold water
Nutty Caramel Syrup
- 3 Tbsp brown sugar
- 2 Tbsp Jungshikdang Black Soy Bean Milk
- 3 Tbsp brown sugar
- 2 Tbsp Jungshikdang Black Soy Bean Milk
Cooking Instructions
Step 1
Begin by preparing your ingredients for both the pudding and the caramel syrup. Use the Jungshikdang Rich Soy Milk for the pudding and the Jungshikdang Black Soy Bean Milk for the syrup to achieve a deeper flavor profile. Measure all ingredients accurately.
Step 2
In a bowl, combine the 2 egg yolks with 2 Tbsp of sugar. Whisk gently with a fork or whisk until the sugar is partially dissolved and the mixture is smooth. You don’t need to whisk vigorously.
Step 3
Pour 200ml of Jungshikdang Rich Soy Milk into a saucepan. Gently heat it over medium-low heat until the edges just begin to simmer – avoid boiling. Gradually whisk the warmed soy milk into the egg yolk and sugar mixture. It’s important to do this slowly to temper the egg yolks.
Step 4
The key to a silky smooth pudding is to prevent the egg yolks from cooking and curdling. Continuously and rapidly whisk the mixture as you combine the warmed soy milk and the egg yolk mixture. This process ensures a velvety smooth pudding base.
Step 5
Prepare the gelatin, which is crucial for the pudding’s texture. Soak 1 sheet of gelatin in a bowl of cold water for about 5 minutes until it becomes soft and pliable. Once softened, gently squeeze out any excess water.
Step 6
While the soy milk mixture is still warm (but removed from heat), add the softened and squeezed gelatin. Adding the gelatin while there’s residual heat will help it dissolve smoothly. Ensure the mixture isn’t too hot, or it could cook the gelatin.
Step 7
Using a whisk, gently stir the mixture until the gelatin is completely dissolved and evenly incorporated. Ensure there are no gelatin lumps remaining for a smooth consistency.
Step 8
Carefully pour the prepared soy milk mixture into your pudding molds or serving cups. Fill them to your desired level, leaving a little space at the top.
Step 9
Place the filled molds in the refrigerator. Chill for at least 2-3 hours, or until the pudding is completely set and firm, with no wobble. The setting time may vary depending on your refrigerator.
Step 10
While the pudding is chilling, let’s make the delicious caramel syrup. In a small saucepan, combine 3 Tbsp of brown sugar with 2 Tbsp of Jungshikdang Black Soy Bean Milk. Mix well.
Step 11
Cook this mixture over low heat for about 1 minute, stirring constantly to prevent burning, until the sugar dissolves and the mixture slightly thickens into a syrup. Once ready, remove from heat and let it cool completely in the refrigerator. This cooling step prevents the syrup from melting the set pudding.
Step 12
Once your soy puddings are fully set, drizzle the cooled caramel syrup over the top to your liking. Enjoy the wonderfully creamy texture of the pudding combined with the rich, sweet notes of the caramel!
