Vegan Pastry Cream
How do you make egg-free vegan pastry cream?
Heat soy milk with sugar, vanilla, and lemon. Add sifted cornstarch and turmeric, whisking vigorously to dissolve any lumps. Cook the mixture over medium-low heat, stirring constantly until thickened. Remove from the heat, cover with plastic wrap directly touching the surface, and refrigerate until completely cold.
This incredible vegan pastry cream is a delicious plant-based variation. Delicate, light, and wonderfully indulgent. The secret to this cream is using top-quality unsweetened soy plant milk. It is very quick to prepare, and the result will not disappoint.
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Servings: Serves 4
Ingredients
- 500 ml unsweetened soy milk
- 1 pinch turmeric, optional
- 1 pinch vanilla powder or 1 vanilla bean
- Zest of 1 organic lemon
- 75 g cane sugar
- 35 g cornstarch
Instructions
Pour the milk into a medium high-sided pot, add the sugar and vanilla powder (if using a pod, gently split it down the center, scrape out the seeds, and add them to the milk). Also add the lemon zest, being careful not to grate the white part. Mix.
Add the sifted cornstarch.
Sift and also add the pinch of turmeric.
Mix perfectly with the help of a hand whisk.
Turn on the heat and keep it medium-low; when it begins to thicken, remove it from the heat, because it thickens a little more as it cools.
Place it in a container and cover with plastic wrap so the top does not harden. Once it is completely cold, use it as a filling for cakes or your favorite recipe.
Enjoy your meal!
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- 500 ml unsweetened soy milk
- 1 pinch turmeric, optional
- 1 pinch vanilla powder or 1 vanilla bean
- Zest of 1 organic lemon
- 75 g cane sugar
- 35 g cornstarch