Pastry Cream Non Dairy Recipes

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VEGAN PASTRY CREAM



Vegan Pastry Cream image

Make and share this Vegan Pastry Cream recipe from Food.com.

Provided by Seebee

Categories     Dessert

Time 40m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 7

1/2 cup flour
2 cups soymilk (or other non-dairy milk of choice)
1/3 cup sugar
1 pinch salt
1/4 cup lemon juice
2 teaspoons lemon zest, grated
1/2 teaspoon vanilla

Steps:

  • In a small bowl, place the flour and whisk in 1/2 cups soy milk, and set aside.
  • In a small saucepan, place the remaining soy milk, sugar, and salt, and whisk to combine Add the flour mixture to the liquid ingredients and whisk well to combine.
  • Cook the mixture over medium heat, while whisking constantly, for 5-6 minutes or until thickened Add the remaining ingredients, whisk well to combine, and cook the mixture an additional 1 minute Remove the saucepan from the heat and transfer the mixture to a glass bowl.
  • Place a piece of waxed paper or plastic wrap directly on top of the pastry cream to prevent a skin from forming on the top Place the pastry cream in the refrigerator for several hours to cool completely.

PASTRY CREAM



Pastry Cream image

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

Provided by CHRISTINIBEANIE

Categories     World Cuisine Recipes     European     French

Time 20m

Yield 8

Number Of Ingredients 8

2 cups milk
¼ cup white sugar
2 egg yolks
1 egg
¼ cup cornstarch
⅓ cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
  • In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
  • When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 87 mg, Fat 5.8 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 56.6 mg, Sugar 17.6 g

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