- In a saucepan off the heat, combine the sugar and cornstarch. Add the egg yolks and immediately whisk until smooth. Gradually whisk in the scalded soy beverage.
- Cook over medium-low heat, stirring constantly with a wooden spoon or spatula and scraping the bottom and corners of the pan, until the mixture thickens enough to coat the back of the spoon. Remove from the heat, add the chocolate and whisk gently until smooth.
- Pour into 4 125-ml (1/2-cup) ramekins.
- Cover with plastic wrap and refrigerate for about 4 hours.