Creamy Vegan Vanilla Pastry Cream
This Pastry Cream is thick, sweet, and absolutely delicious. This Cream will be perfect for tarts, for pudding, or for filling cream donuts. Simple to make and completely dairy-free.
Materials
- 500 g (2 cups + 1 tbsp) non-dairy milk
- 1 tsp vanilla paste
- 100 g (1/2 cup) sugar
- 60 g (1/4 cup) cornstarch
- a tiny pinch of turmeric optional
- 60 g (4 tbsp) vegan butter
Instructions
- Heat the milk in a pot with the vanilla paste. Stir and seep for 5 minutes. Take off the heat.
- In a bowl, whisk together the sugar, cornstarch, and the turmeric together. Add a little of the milk and mix until there is no more lumps.
- Add back to the pot and whisk. Once homogenized, add back to the heat and whisk until thickened.
- Once thick, pass through a fine-meshed sieve to have smooth pastry cream
- Whisk in the vegan butter until well combined. Let cool in the fridge and use within 3-5 days.