Best Vegan Pastry Cream
Compared to the traditional custard or pastry cream recipe, this vegan pastry cream is fast and easy to make. All ingredients are mixed and then cooked on medium heat until thick.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- hand blender
- silicon spatula
Ingredients
- 500 g oat milk barista gluten free
- 100 g sugar
- 55 g cornstarch
- 2 g agar-agar powder
- 2 g vanilla powder or 10 ml vanilla extract
- 60 g vegan butter Violife Vegan Butter preferred
Instructions
- Combine all ingredients except vegan butter in a saucepan. Whisk well until well mixed.
- Cook on medium heat while continuously stirring until thick. Remove from heat. Then, let the custard cream cool for about five minutes.
- Add the cold vegan butter while the custard is warm. Mix well with a wire whisk until the butter is fully incorporated. Mix with a hand blender for a smoother texture. Any ingredients (for variations) must be added at this point. Chocolate melts well if added when the custard is hot but not boiling.
- Transfer to a clean, dry container and cover the surface with a cling wrap. Keep in the refrigerator for an hour before use.
- Cool down to room temperature if you use the vegan pastry cream to make a vegan mousseline.
Notes
- You must continually stir the custard cream while cooking to prevent the cornstarch from sitting at the bottom of the pan. It will take time to thicken the custard.
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