Milk-free Vanilla Pudding

Combine sugar and cornstarch in a saucepan, stirring together until well mixed.

Pour the soy protein formula into the saucepan with the sugar and cornstarch mixture, whisking until smooth and no lumps remain.

Heat the mixture over medium heat, stirring constantly with a whisk or wooden spoon.

Continue stirring as the mixture heats until it begins to thicken and reaches a gentle simmer.

Remove the saucepan from heat and slowly pour the beaten egg into the hot mixture while whisking vigorously to temper the egg and prevent curdling.

Return the saucepan to medium heat and stir the pudding for about 2 minutes until it thickens further and reaches a custard-like consistency.

Remove from heat and stir in the vanilla extract, mixing until fully incorporated.

Divide the pudding among 4 serving bowls or cups and let cool to room temperature, or refrigerate until chilled before serving.