Eggless Vanilla Pastry Cream – Perfect Base for Many Desserts
Vanilla Pastry Cream is usually made with eggs and is a perfect base for many desserts such as fruit tarts, mousses, Bavarian Creams, ice-cream. This simple, easy and effortless recipe for eggless vanilla pastry cream opens a whole new world of desserts for people who can’t have eggs. Compared to the classic vanilla pastry cream made with egg yolks this one is also less on the calories and more healthy to indulge in without losing any of the silky smooth goodness.
Have you looked at a dessert and said wow wish I could make that but it has eggs.
Well, you can if you replace the regular egg-based Vanilla Pastry Cream with this eggless Vanilla pastry cream. It’s easy and it’s…
We eat eggs at home but often for dessert I will substitute or omit things I can just to be a bit less indulgent. Classic French Vanilla Pastry Cream is wow..! So creamy so velvety so smooth so dreamy. But also so heavy with all the egg yolks.
Many people also know this as custard – yup I grew up saying custard!
As I said the Classic French Vanilla Pastry Cream or Custard is usually made with eggs but you can make it without eggs too. It does the same thing that most custard recipes do. And the secret ingredient is cornstarch.
So often I will make my Fruit Tart base an Eggless Vanilla Pastry Cream instead of a Classic French Vanilla Pastry Cream.
Is the taste different? I think the professionals know the difference but to my kids, these are both the same.
You can make endless recipes with this custard base. See I have this egg-less version here, now all I have to do is top it with some whipped cream and fresh fruit or just fruits really and I would have a delicious dessert ready to eat.
Ah, the color?
The custard starts off in white of course and I add egg yellow gel food color to make it yellow so now my egg-less version does not look any different from the regular classic vanilla pastry cream.
Recipe- Eggless Vanilla Pastry Cream (Save/Pin)
- Milk – 500 ml (2 cups) ( one cup milk and one cup cream)
- Sugar – 50 grams (1/4 cup)
- Vanilla – 2 tsp
- Cornstarch – 3 tbsp
- Pinch of salt
- Combine milk, sugar, cornstarch, and vanilla.
- Stir well until cornflour is well combined.
- Heat on medium heat stirring constantly.
- Once the milk is hot – low the heat to medium-low to prevent the bottom from burning.
- Continue to cook stirring constantly until the milk thickens and coats the back of a wooden spoon.
- The more you cook – the thicker the pastry cream will become.
- Pour into a bowl and cover with cling /plastic wrap to prevent a skin from forming at the top.
- This can be chilled and enjoyed as vanilla pastry cream or used in any desserts as an ingredient.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
What can you use it for?
Well, since strawberries are in season now try it as a base for Fruit Tarts like this Strawberry Tart or my Strawberry Bavarian Cream. Just replace the Classic French Vanilla Pastry Cream with this Eggless Vanilla Pastry Cream. Mousses, Ice-creams – anything that calls for Vanilla Pastry Cream. You can eat it on it own of course as a dessert! It’s my kids favorite!
Eggless Vanilla Pastry Cream Recipe
Eggless Vanilla Pastry Cream is a perfect base for many desserts such as fruit tarts, mousses, Bavarian Creams Ice-cream etc. Compared to the Classic made with egg yolks this one is less on the calories and more healthy to indulge in without losing any of the silky smooth goodness.
Ingredients - Choose (Metric or US Customary) below
- 500 ml Milk
- 50 grams Sugar
- 2 tsp Vanilla Extract
- 3 tbsp Cornstarch
- 1 pinch Salt
Combine milk, sugar, cornstarch and vanilla.
Stir well until cornflour is well combined
Heat on medium heat stirring constantly
Once the milk is hot - low the heat to medium-low to prevent the bottom from burning.
Continue to cook stirring constantly until the milk thickens and coats the back of a wooden spoon.
The more you cook - the thicker the pastry cream will become.
Pour into a bowl and cover with cling /plastic wrap to prevent a skin from forming at the top.
This can be chilled and enjoyed as vanilla pastry cream or used in any desserts as an ingredient.
Recipe Video - full version (detailed)
If you need to make the classic French Vanilla Pastry Cream you will find that recipe and video here.
Love Desserts? Take a quick look at my huge selection of Desserts from quick and easy to fun and exotic.
Or take a peek at my Recipe Index or Tutorial index to see a list of all recipes and tutorials available on this blog.
Do you bake only Eggless Recipes?
You may like to check out some of my eggless recipe collections on this blog – eggless recipes from simple eggless chocolate chip cookies to the best eggless chocolate mousse or eggless vanilla pastry cream.
Alternatively, you may also like to see my Recipe Index to see a full list of all recipes on this blog