Description
This Vegan Pastry Cream is a smooth, creamy, and dairy-free custard made with soy milk and vegan butter, perfect for filling tarts, choux buns, or as a versatile dessert cream. It offers a luscious, thick texture with a delicate vanilla flavor, crafted without any animal products, making it ideal for those following a vegan diet.
Ingredients
Scale
Liquid Ingredients
- 400 ml unsweetened soy milk (or other non-dairy milk)
Dry Ingredients
- 70 g granulated sugar
- 50 g cornstarch
- ¼ teaspoon sea salt
Flavorings and Fats
- 1 vanilla pod
- 50 g vegan butter
Instructions
- Prepare the base mixture: Add the soy milk, granulated sugar, and cornstarch to a saucepan. Whisk thoroughly to ensure there are no lumps in the mixture. Next, cut the vanilla pod down the center and scrape out the seeds. Add both the seeds and the pod itself to the saucepan.
- Cook the custard: Place the saucepan on medium heat and bring the mixture to a gentle simmer. Maintain a low-medium heat and cook for about 5 minutes, whisking continuously until the custard thickens enough to coat the back of a spoon. Alternate between using a whisk and a rubber spatula to prevent the mixture from sticking to the pan. Once thickened and fully cooked, remove the vanilla pod carefully.
- Incorporate butter and salt: Stir in the vegan butter and sea salt into the hot custard until the butter is completely melted and fully integrated, creating a smooth and rich texture.
- Cool the pastry cream: Cover the bowl with clingfilm placed directly on the surface of the cream to prevent a skin from forming. Let it cool at room temperature for 10 minutes, then transfer to the refrigerator to chill fully for at least 1 hour before using.
- Storage and serving tips: Store the pastry cream in an airtight container in the refrigerator where it will keep fresh for 5-7 days. Use this vegan pastry cream as a delicious filling for fruit tarts, strawberry tarts, or choux buns as desired.
Notes
- Use unsweetened non-dairy milk such as soy milk for best thickening results; almond or oat milk can be substituted but may alter texture slightly.
- Adjust sugar quantity according to desired sweetness; granulated sugar works best for smooth consistency.
- Ensure cornstarch is fully dissolved before heating to avoid lumps.
- Do not overcook the custard once thickened to prevent curdling or a gritty texture.
- Covering the custard closely with clingfilm prevents a skin from forming on the surface as it cools.
- The vanilla pod can be replaced with 1-2 teaspoons of good quality vanilla extract if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert Filling
- Method: Stovetop
- Cuisine: Vegan
