Easy Vegan Vanilla Pastry Cream – Dairy-Free & Egg-Free Custard Recipe
Vegan Galette des Rois Recipe
| Calories | Fat | Carbs | Protein |
Looking for a smooth, creamy, and plant-based alternative to traditional pastry cream? This vegan vanilla pastry cream is dairy-free, egg-free, and perfect for tarts, cakes, and pastries. Made with plant-based milk, cornstarch, and vanilla, this light yet luscious custard is simple to prepare and ideal for all your dessert creations.
Ingredients
For 50cl
- 1 vanilla pod
- 500 ml plant-based milk (almond, rice, soy, etc.)
- 120 g blond cane sugar
- 60 g cornstarch
- 2 g agar-agar
- 1 pinch turmeric or yellow food colouring
- 60 g plant-based margarine
Method
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Prepare the vanilla pod:
- Using a sharp knife, split the vanilla pod in half lengthwise and scrape out the seeds.
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Infuse the milk:
- In a saucepan, heat the plant-based milk, vanilla pod, and seeds over low heat for 15 minutes.
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Remove the vanilla pod:
- Take out the vanilla pod and bring the milk to a gentle boil.
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Mix the dry ingredients:
- In a bowl, sift together the cornstarch, agar-agar, sugar, and turmeric (or food coloring).
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Combine wet and dry ingredients:
- When the milk reaches a boil, gradually whisk it into the dry ingredient mixture.
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Cook the cream:
- Pour the mixture back into the saucepan and cook over low heat for 2-3 minutes, stirring constantly to prevent burning.
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Thicken the cream:
- Once the cream reaches a thick consistency, transfer it to a bowl.
- Stir in the plant-based margarine while the mixture is still warm.
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Prevent a skin from forming:
- Cover the cream directly with plastic wrap so it touches the surface.
- Refrigerate for at least 1 hour.
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Final touch:
- Once chilled, whisk the cream to make it smooth before using.
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