Dairy-Free Pastry Cream
Perfect for Cream Puffs or as a Custard Replacement
Dairy-Free Pastry Cream
Perfect for Cream Puffs or as a Custard Replacement
Open in Cookpad AppSteps
- 1
Heat the Almand Milk and Vanilla Essence to a saucepan, over medium heat and bring to a boil. Remove from heat.
- 2
Whisk the egg yolks and sugar until light and fluffy.
- 3
Whisk in the Cornstarch until there are no lumps.
- 4
Gradually whisk the hot Almond Milk into the eggs.
- 5
Pour the mixture through a strainer back into the saucepan. Whisk constantly over medium-high heat, until thickened.
- 6
Remove from the heat and stir in the Margarine. Let cool slightly.
- 7
Place the cling wrap against the surface to prevent a skin from forming. Set aside or in fridge to cool
- 8
Use as a custard.
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