Mix the sugar, skim milk, and cornstarch in a saucepan (use a non-stick pan, if possible). Add the soy milk and mix some more.
Heat the pan and mix continuously with a wooden spatula. Keep mixing since the cream will instantly burn if you take a break.
The cream will gradually become thick and bubbly. Turn the heat off when it has slightly reduced in volume, then transfer into a container immediately.
Cover the container tightly with plastic wrap to prevent the cream from drying out, and let cool.
When cooled, add the vanilla extract and mix. The cream is melty when it's freshly cooked, and it becomes jiggly when it has cooled.
Stir the cooled cream with a small whisk to smooth it when topping some bread or filling cream puffs.
Don't stir up the cream too much when using it as a bread filling, for it will become difficult to handle. Rather, chill in the fridge to harden first.
Enjoy with some kabocha squash waffles (Recipe ID: 924906) and adzuki.
Serve with tofu matcha bagels (Recipe ID: 903443)
Used as a daifuku filling.
For a chocolate version, use 6 g cocoa powder; 6 g skim milk; 12 g sugar; 4 g cornstarch; 10 g chocolate bar. Heat the other ingredients, turn off the heat then add the chocolate bar and melt in residual heat.
Variation Matcha Cream: 2 g powdered matcha; 6 g skim milk; 9 g sugar; 5 g cornstarch.
Both variations use 100 ml soy milk. To improve the flavor, try adding 1/2 teaspoon of your favorite liqueur.
Story Behind this Recipe
Due to the shortage of dairy products and to conserve electricity, I came up with this simple recipe that uses soy milk and doesn't rely on the microwave.
I recommend using 6 g cornstarch when making this cream for filling. In Step 3, turn the heat off just when you think it needs only a little more cooking, since this cream will stiffen after it's cooled down. If you do overcook the cream or if it stiffens too much in the fridge, add a bit more soy milk and stir it up to make it smooth.