Vegan Pastry Cream
A rich and creamy vegan pastry cream that’s perfect for tarts, cakes, and classic plant-based desserts!
Servings: 2.5 cups
Equipment
- Small Sauce Pot
- Mixing Bowl
Ingredients
- 1⅔ cup Plain Unsweetened Soy or Oat Milk
- ⅓ cup Cane Sugar
- 5 tbsp Cornstartch
- 1 tbsp Vanilla Bean Paste
- ¼ tsp Sea Salt
- 3 tbsp Plant-Based Butter
Instructions
- Add the soy milk, sugar, cornstarch, and vanilla bean paste to a saucepan and whisk well to remove any lumps. Once whisked, place the saucepan and place on medium heat.
- Bring the mixture to a gentle simmer and cook on low-medium heat for about 5 minutes, all while whisking until it thickens enough to coat the back of the spoon.
- I recommend that you alternate between using a whisk and a rubber spatula to make sure the custard does not stick to the pan and burn.
- The mixture will become thick once the cornstarch is cooked, do not be tempted to over cook it! Remove it once it can coat the back of a spoon, it will thicken as it cools.
- Stir in the vegan butter and salt until the butter is melted. Pour into a bowl.
- Cover the bowl with clingfilm to prevent a skin from forming and allow the pastry cream to cool for 10 minutes before transferring it to the fridge to cool fully for an hour before using.
- Store in an airtight container and refrigerate for up to 5 to 7 days. Use as a filling for berry tart*, raspberry tart**, or choux buns.