Vegan Pastry Cream Recipe
This rich and creamy vegan pastry cream is perfect for filling cakes, tarts, and pastries. Made with soy milk, vanilla, and a hint of vegan butter, it delivers a smooth and luxurious texture that's completely dairy-free.
Prep Time 2 minutes mins
Cook Time 55 minutes mins
Cool Time 10 minutes mins
Total Time 1 hour hr 7 minutes mins
Course condiment
Cuisine American
Servings 8 people
Calories 241.5 kcal
Sharp knife
Medium-sized saucepan
Cling film
Whisk
Rubber spatula
Mixing bowl
- 50 g cornstarch
- 50 g vegan butter
- 70 g granulated sugar
- 400 ml unsweetened soy milk or other non-dairy milk
- ¼ tsp sea salt
- 1 vanilla pod
In a saucepan, combine soy milk, sugar, and cornstarch, whisking thoroughly to eliminate any lumps.
Split the vanilla pod lengthwise and scrape out the seeds.
Add both the seeds and the vanilla pod to the saucepan.
Place the saucepan over medium heat and bring the mixture to a gentle simmer.
Reduce the heat to low-medium and cook for about 5 minutes, whisking continuously until it thickens enough to coat the back of a spoon.
Alternate between using a whisk and a rubber spatula to prevent the custard from sticking to the pan.
Once the mixture has thickened and the cornstarch is fully cooked, remove it from the heat.
Remove the vanilla pod carefully and stir in vegan butter and a pinch of salt until melted and fully incorporated.
Cover the custard with cling film directly touching the surface to prevent a skin from forming.
Let it cool at room temperature for 10 minutes, then transfer to the refrigerator to chill completely for at least an hour before use.
- Adjust the sweetness by tasting the mixture before simmering.
- Use a fresh vanilla pod for the best flavor, but vanilla extract can work in a pinch.