Description
A smooth and creamy vegan pastry cream made with non-dairy milk and vegan butter, flavored with vanilla for a rich and dairy-free custard alternative perfect for desserts and pastries.
Ingredients
Scale
Pastry Cream Ingredients
- 400 ml unsweetened soy milk (or other non-dairy milk, see recipe notes)
- 70 g granulated sugar (see recipe notes)
- 50 g cornstarch
- 1 vanilla pod
- ¼ teaspoon sea salt
- 50 g vegan butter
Instructions
- Combine and Prepare: Add the soy milk, sugar, and cornstarch to a saucepan and whisk thoroughly to remove any lumps. Cut the vanilla pod down the center and scrape out the seeds. Add both the seeds and the pod to the saucepan and place it over medium heat.
- Cook and Thicken: Bring the mixture to a gentle simmer and continue cooking on low-medium heat for about 5 minutes while whisking consistently until the mixture thickens enough to coat the back of a spoon. Alternate between whisk and rubber spatula to prevent the custard from sticking to the pan. Once thickened and the cornstarch is cooked, remove from heat. Carefully remove the vanilla pod and stir in the vegan butter and sea salt until fully melted and incorporated.
- Cool the Custard: Cover the saucepan bowl with clingfilm directly on the surface of the custard to prevent a skin from forming. Allow it to cool at room temperature for 10 minutes before transferring to the fridge to chill and set completely for about one hour.
- Ready to Use: After chilling, the vegan pastry cream is ready to be used in your favorite desserts such as tarts, éclairs, or as a filling for various pastries.
Notes
- Use any unsweetened non-dairy milk like almond, oat, or coconut milk if soy milk is unavailable.
- Adjust sugar amount to taste or substitute with a preferred granulated sweetener.
- The vanilla pod adds a natural vanilla flavor; vanilla extract can be substituted if unavailable.
- Ensure to whisk constantly during cooking to avoid lumps and burning.
- Covering with clingfilm prevents skin formation and ensures smooth texture.
