Vegan Pastry Cream (Crème Pâtissière)
A vegan version of a versatile cream that can be used in various dessert pastries. Makes 1 ¼ cups of pastry cream.
Equipment
- rubber spatula
- whisk
- mixing bowl
- small saucepan
- plastic wrap or pipng bag
Ingredients
- 1 cup unsweetened soy milk
- 2 tsp vanilla extract
- pinch of salt (omit if using salted butter)
- 2 tbsp cornstarch
- ¼ cup sugar
- ⅓ cup Just Egg
- 3 tbsp vegan butter
Instructions
- Do this step first to avoid running around to get it together when the time comes! Place a medium or large sieve over a mixing bowl. Set aside the butter in one tablespoon pieces.
- Add the soy milk, vanilla extract, and pinch of salt to a small sauce pan. Mix to combine and leave to simmer on medium heat. It will simmer pretty quickly, in a few minutes.
- In a small or medium-sized mixing bowl, combine the sugar, cornstarch, and Just Egg.
- Mix with a whisk until evenly combined.
- Once the milk mixture has started to simmer, slowly whisk in half of it into the Just Egg mixture.
- Next, slowly whisk in all of the mixture from the mixing bowl back into the pot with the remaining milk mixture. Whisk continuously on medium heat to cook and thicken the mixture. It should be thick enough to see the streaks of the whisk in it.
- Turn off the heat. Scoop the mixture from the pot into the sieve you prepared earlier. Using a rubber spatula, press it through the sieve to get rid of any lumps in the mix. Don’t forget to scrape the outside bottom of the sieve to get any of the mix that collects there.
- Mix in one tablespoon of butter at a time while the mixture is still warm. The butter should melt and incorporate into the pastry cream. Cover with plastic wrap touching the surface of the pastry cream to prevent a skin from forming. You could also place it into a piping bag instead. Allow to cool in the fridge for a few hours to then use in your favorite recipe!
