Eggless Vanilla Pastry Cream or Crème Pâtissière
Calories: 5
Adjust Servings Here: 4 servings
Description
Vanilla pastry cream is usually made with eggs and is a perfect base for many desserts, such as fruit tarts, mousses, Bavarian creams, and ice cream. This simple and easy recipe for eggless vanilla pastry cream, or eggless Crème Pâtissière, opens up a whole new world of desserts for people who can't have eggs.
Ingredients
- 2 cups (470 ml) Milk
- ¼ cup (50 g) Sugar
- 2 tbsp (25 g) Cornstarch
- 1 tbsp Flour or more cornstarch
- 1 pinch Salt
- 2 tsp Vanilla extract or vanilla bean paste
- 2 drops Egg yellow color (optional)
Instructions
- Combine - In a saucepan, combine milk, sugar, cornstarch, flour, and vanilla bean paste or extract. Stir well until the cornflour is well combined.
- Simmer - Cook on medium heat, stirring constantly. Once the milk is hot, lower the heat to medium-low to prevent the bottom from burning.
- Consistency - Continue to cook, stirring constantly until the milk thickens and coats the back of a wooden spoon.
- Color - At this point, you can add an egg yolk color if you want it to look like the classic pastry cream.
- Store - Pour the mixture into a bowl or jar and cover with plastic wrap to prevent skin from forming at the top.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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