This vegan version of classic pastry cream is tasty, creamy, and silky smooth. It is a great base for french desserts.
Course Dessert
Cuisine French
Keyword basics, creme pâtissière, vanilla
Prep Time 20minutes
cooling time 1hour
Total Time 1hour20minutes
Servings 500ml
Ingredients
500g(2 cups)plant-based milk (oats, cashew, almond, rice), I like to use unsweetened soy milk
1vanilla pod
100g(½ cup)white sugar
60g(½ cup)cornstarch
1pinchturmeric
60g(¼ cup)vegan margarine or butter
Instructions
Line a medium to large shallow dish, or a baking tray with plastic wrap.
With a paring knife, cut the vanilla pod in half and scrape off the seeds with the blunt side tip of the knife. Add the seeds and the pod into a saucepan
Add the vegan milk to the saucepan, and simmer over low-medium heat for 5-10 minutes to infuse the vanilla. Discard the vanilla pod and bring to a boil.
While the milk is infusing, in a medium bowl, dry whisk the sugar, cornstarch, and turmeric until completely smooth.
Pour slowly a third of the boiling milk over the sugar mixture and whisk until smooth and lump free. Pour back the sugar mixture into the still-hot saucepan with the leftover milk.
Cook the preparation for 2 to 3 minutes on medium heat while continuing to whisk constantly. Check the sides and bottom of your pan with a silicone spatula from time to time to stop scorching from happening.
When the pastry creme has started to thickened and large bubles starts appearing, remove the sauce pan from the heat while still stiring.
While still hot, add the margarine and incorporate it with the spatula until homogenous.
Transfer the cream onto the shallow dish and cover with plastic wrap so that it is in direct contact with the cream. Refrigerate until cold ( minimum of 1h)
Use depending on your final product. Before using as a filling, put the pastry cream back in a bowl and whisk vigourously unil it becaumes creamy again and smooth.
Notes
You can replace the vanilla pod with 1 teaspoon of vanilla bean paste or 1 ½ teaspoon of pure vanilla extract if needed.
The turmeric is to give the pastry cream the classic yellowish look. It can be replaced with a drop of food coloring or be removed altogether since it is optional