1. Combine cornstarch, soymilk and soy creamer in saucepan and stir until cornstarch is dissolved. Turn heat to medium and stir in sugar. Cook whisking frequently, until mixture reaches a low boil. Remove from heat.
2. Add egg and whisk in. Return to heat and cook 3 or 4 minutes, until thick but not boiling.
3. Place chocolate in medium bowl and pour hot soymilk mixture over it. Let stand for about a minute, then stir until melted and smooth. Cool for 15 minutes, then stir in vanilla.
4. Pour into small bowls, cover with plastic wrap, and let cool completely at room temperature. Refrigerate 3 hours or overnight before serving.
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