Friday, April 5, 2013

Vegan Pastry Cream

Vegan Pastry Cream

When we think of luscious dessert recipes they usually include a cream or custard filling and these desserts we are eating are positively sinful. These kind of desserts can be donuts, eclairs, cream pies, etc and they are all great choices when we want to splurge and enjoy the sweeter things in life. This recipe shows that the most decadents things can be vegan and make your next recipe not only vegan but delish as well. Also great served by itself with your favorite toppings, the possibilities are endless and all you have to do is choose what you want to make. Enjoy!

Vegan Pastry Cream

Ingredients
-6 Tablespoon cornstarch and 6 Tablespoons cold water (whisked together)
-2 cups coconut or vegan milk
-1/2 cup sugar
-1/8 teaspoon of salt
-The Vegg (1 tsp The Vegg & 1/4 cup hot water), optional
-1 1/2 teaspoon vanilla
-1 Tablespoon unsalted butter


Directions

In a medium saucepan, heat the pastry cream ingredients to a boil over medium heat. Once boiling and mixed with no lumps and completely dissolved. 

Pastry Cream
(Pre-Thickened)
Add the cornstarch mixture and whisk vigorously until no lumps remain. Once the mixture has thickened and gotten to this point you can add your vegan butter. 

Thickened Pastry Cream
Mix the vegan butter into the mixture and then once done pour the mixture through a strainer back into bowl of large measuring cup to cool. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. When you go to use it, you can restrain the pastry cream again to ensure that it will be lump free filling. 

Straining Gadgets
Strain Pastry Cream

Serve the pastry cream by itself  with your favorite toppings or use it in a variety of recipes. Great for eclairs, cream pies, donuts, etc. The choices are endless, enjoy!


-Amy