I have been trying my hand at vanilla pudding substituting soy milk in recipes that call for dairy milk. I haven't had much luck - either the pudding is too thick or too watery. I can't seem to figure out the right amount of corn starch. Does anyone have a vanilla pudding recipe that uses soymilk - and eggs - (I love their taste and richness) and tastes really good with a creamy, velvety texture? (Too much to ask for pareve???) If so, please post and thanks in advance for your help! p.s. I don't like silken tofu, sorry.