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Toffee-Coffee Pudding

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Description Edit

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Ingredients Edit

Directions Edit

1. Scald soymilk, and add 3/4 cup coffee. Remove from heat, and set aside.


2. Whisk remaining coffee and cornstarch together, and heat in saucepan, stirring until cornstarch dissolves. Stir in Sugar and scalded soymilk. Cook over medium-low heat, stirring constantly, until mixture begins to thicken. Stir in vanilla extract.


3. When pudding is thick, scoop into heat-proof dish. Sprinkle top with 1 cup crushed candy. Set aside to cool. When serving, top with sour cream, if desired.

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