Super Melty Soy Milk Pudding

• 250 ml Soy milk
• 1 Egg
• 2 tbsp Soft light brown sugar
• 1 Brown sugar syrup

1. Add sugar and eggs to a bowl, and whisk with an egg beater while scraping around the edges of the bowl.
2. It will form bubbles and become a pain later if you whip it to where bubbles form.
3. Add soy milk (ok cold), and dissolve the sugar well.
4. Strain in a sieve, and pour into any container (make sure it's heatproof) to about 70% full.
5. Cover each tightly with plastic wrap.
6. Spread out a tea towel in a pot, line up the pudding containers, and pour about 1.5 cm of water into the pot.
7. Please use cold water.
8. This time I put it into a 20cm deep glass pot, and used 500ml of water.
9. Cover with a lid and turn on the heat.
10. I use an IH induction cooker at home.
11. I set it to level 5 and start cooking it on a strong 4 setting on the IH induction cooker.
12. Once the water begins to boil in 3~4 minutes, listen closely, and check to see if it is lightly boiling.
13. Listen to the sound and watch the temperature for those of you cooking directly on heat.
14. Lower the heat heat (I use level 2 in my IH induction cooker), and steam for 4 minutes.
15. Turn off the heat, and let sit for 10~15 minutes without removing the lid.
16. It is done~ .
17. This is a smooth pudding with absolutely no imperfections.
18. Chill and enjoy.
19. I figured it would definitely go together, so I topped this with "kanaism's" brown sugar syrup!
20. It was dead-on!
21. The refreshing light brown syrup pulls out the flavor of the soy milk.

milk, egg, light brown sugar, brown sugar syrup

Taken from cookpad.com/us/recipes/142799-super-melty-soy-milk-pudding (may not work)