Description
This Vegan Pastry Cream recipe offers a rich, dairy-free alternative to traditional pastry cream, using unsweetened soy milk, cornstarch, and vegan butter. Perfect for filling tarts, choux buns, or fruit pastries, it delivers a smooth, creamy texture infused with natural vanilla flavor. This custard thickens gently on the stovetop without any eggs or dairy, making it an ideal vegan dessert component.
Ingredients
Scale
Pastry Cream Ingredients
- 400 ml unsweetened soy milk (or other non-dairy milk)
- 70 g granulated sugar
- 50 g cornstarch
- 1 vanilla pod
- ¼ teaspoon sea salt
- 50 g vegan butter
Instructions
- Combine Ingredients: Add the soy milk, sugar, and cornstarch to a saucepan and whisk thoroughly to dissolve the cornstarch and remove any lumps. Split the vanilla pod lengthwise and scrape out the seeds, then add both the seeds and the pod into the saucepan.
- Cook the Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Continue cooking on low-medium heat for about 5 minutes while whisking continuously, ensuring the custard thickens enough to coat the back of a spoon. Alternate between whisk and rubber spatula to prevent sticking and ensure even cooking. Remove from heat as soon as thickened and carefully discard the vanilla pod.
- Add Finishing Touches: Stir in the vegan butter and sea salt into the thickened custard until fully melted and incorporated, creating a smooth and creamy texture.
- Cool and Store: Cover the custard surface directly with clingfilm to prevent skin formation. Let it cool at room temperature for 10 minutes, then transfer it to the refrigerator and chill fully for 1 hour before use.
- Serve or Store: Use this vegan pastry cream as a filling for fruit tarts, strawberry tarts, or choux buns. Store any leftovers in an airtight container in the refrigerator for up to 5-7 days.
Notes
- Use any plant-based milk as an alternative to soy milk, but choose unsweetened to avoid adding extra sweetness.
- Adjust sugar quantity based on desired sweetness or substitute with a sugar alternative if preferred.
- The vanilla pod can be replaced with 1 teaspoon of pure vanilla extract if unavailable.
- Be careful not to overcook the mixture to prevent curdling or rubbery texture.
- Stirring continuously during cooking is key to achieve smooth custard consistency.
