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1
Mix the sugar, skim milk, and cornstarch in a saucepan (use a non-stick pan, if possible).
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2
Add the soy milk and mix some more.
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3
Heat the pan and mix continuously with a wooden spatula.
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4
Keep mixing since the cream will instantly burn if you take a break.
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5
The cream will gradually become thick and bubbly.
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6
Turn the heat off when it has slightly reduced in volume, then transfer into a container immediately.
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7
Cover the container tightly with plastic wrap to prevent the cream from drying out, and let cool.
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8
When cooled, add the vanilla extract and mix.
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9
The cream is melty when it's freshly cooked, and it becomes jiggly when it has cooled.
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10
Stir the cooled cream with a small whisk to smooth it when topping some bread or filling cream puffs.
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11
Don't stir up the cream too much when using it as a bread filling, for it will become difficult to handle.
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12
Rather, chill in the fridge to harden first.
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13
Enjoy with some kabocha squash wafflesand adzuki.
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14
Serve with tofu matcha bagels
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15
Used as a daifuku filling.
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16
For a chocolate version, use 6 g cocoa powder; 6 g skim milk; 12 g sugar; 4 g cornstarch; 10 g chocolate bar.
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17
Heat the other ingredients, turn off the heat then add the chocolate bar and melt in residual heat.
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18
Variation Matcha Cream: 2 g powdered matcha; 6 g skim milk; 9 g sugar; 5 g cornstarch.
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19
Both variations use 100 ml soy milk.
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20
To improve the flavor, try adding 1/2 teaspoon of your favorite liqueur.
