Eggless Vanilla Pastry Cream – Perfect base for Many Desserts
Eggless Vanilla Pastry Cream – Perfect base for many desserts
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 loosing any of the silky smooth goodness.
Eggless Vanilla Pastry Cream
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…
More healthy?
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.
Eggless Vanilla Pastry Cream
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.
Eggless Vanilla Pastry Cream – Perfect base for desserts
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 they are both the same.
You can make endless Recipes with this custard base. Â 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.
Eggless Vanilla Pastry Cream – base as a Fruit Tart
Ah the color?
The custard starts off in white of course and I add Egg Yellow 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
Ingredients:
- 2 cups Milk Or ( One cup milk and one cup cream)
- 1/4 cup / 50 grams sugar 2 tsp Vanilla
- 3 tbsp Cornstarch
- Pinch of salt.
Eggless Vanilla Pastry Cream
Method:
- Bring 1 1/2 cup of the milk to the boil.
- Add sugar to the milk
- To the cold milk – add the cornstarch and vanilla.
- Once the sugar is dissolved and the milk comes to almost a boil.
- Add the cold cornstarch mixture.
- Continue to cook on low until the milk is thick and coat the back of spoon.
- Sieve thru a strain or mesh for a silky smooth finish.
- Place a cling wrap directly over the surface to prevent any skin forming.
- Cool.
- Now you can use it in any recipe that calls for (eggless) Vanilla pastry cream.
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Eggless Vanilla Pastry Cream
Recipe Card  – Eggless Vanilla Pastry Cream Recipe
Eggless Vanilla Pastry Cream Recipe
Prep
Cook
Total
Yield 4
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 loosing any of the silky smooth goodness.
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Ingredients
Ingredients:
- 2 cups Milk Or ( One cup milk and one cup cream)
- 1/4 cup / 50 grams sugar 2 tsp Vanilla
- 3 tbsp Cornstarch
- Pinch of salt.
Instructions
Method:
- Bring 1 1/2 cup of the milk to the boil.
- Add sugar to the milk
- To the cold milk - add the cornstarch and vanilla.
- Once the sugar is dissolved and the milk comes to almost a boil.
- Add the cold cornstarch mixture.
- Continue to cook on low until the milk is thick and coat the back of spoon.
- Sieve thru a strain or mesh for a silky smooth finish.
- Place a cling wrap directly over the surface to prevent any skin forming.
- Cool.
- Now you can use it in any recipe that calls for (eggless) Vanilla pastry cream.
Courses Dessert
Cuisine American
Eggless Vanilla Pastry Cream – Video
Comparison Eggless & and Classic.
And that is Eggless Vanilla Pastry Cream – Looks the same as Classic French Vanilla Pastry Cream; doesn’t it?
Yup! the second one is Classic French Vanilla Pastry Cream – made with egg yolks.
Eggless Vanilla Pastry Cream
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-cream – anything that calls for Vanilla Pastry Cream. You can eat it on it own of course as a dessert! It’s my kids favorite!
Can this be used to fill cakes? If not, please direct me on how to make cake filling.
Thank you!
Yes you can use it to fill cakes but you just have to make it more thicker. Which means you cook it longer or you add more cornstarch so it get thicker.
Do you have any suggestions on how much cornstarch to add and how long to cook? Or what consistency it should be?
By the way, we have allergies to eggs and love all you eggless recipes!!
Depends on how much you making. For this batch I’d say one tablespoon more cornstarch – cook for a few minutes more until really thicker than just coats the back the spoons.
I will try it out.
Thank you!!
Sure – let me know
Can this be made with coconut milk? I need diary free.
Yes Nisi. You can use Coconut Milk and Margarine instead of butter to make it dairy free.
Do you have a recipe for eggless creme mousseline. With normal pastry cream if you add butter it gives it a richer taste also known as creme mousseline, but in you recipe I’m not sure how it would taste if I added the butter?
Sneha – I use whipped cream for my creme mousseline not butter. I find butter too rich. I like the lighter taste of whipped cream instead. So I make the pastry cream – chill it – then whip the cream and add my cold pastry cream. Having said that – if you beat the butter until light and fluffy then add the chilled pastry cream – it should work.
just tried it out now, and honestly I really didn’t expect it to turn out well…but it tastes great and it was so easy to make and didnt even take much time! thank u so much for sharing this recipe 😀
Great to hear that.. Thank you!
Hello ,
I would like to use this recipe to fill in some cream puff dessert , Is it pipe-able recipe or Not ? I mean can i pipe it like the whipped cream
That depends on the consistency you cook it. If you cook it longer it is thick so when it cools its good to pipe