Pastry Cream Non Dairy Food

PASTRY CREAM

Steps:

• Stir together the milk, salt, vanilla bean and seeds and 1/4 cup of the sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved, 1 to 2 minutes.
• Meanwhile, whisk together the cornstarch, egg yolks and remaining 1/4 cup sugar in a large bowl until smooth. While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture. Continue to whisk until smooth. (This is called tempering, and it will prevent the yolks from scrambling.) Continue whisking and adding 1/2 cup of the warm milk mixture at a time until completely combined and smooth.
• Transfer the mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened and the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until smooth and glossy. Remove the vanilla bean.
• Strain the pastry cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream, and refrigerate until chilled through, at least 2 hours and up to overnight. Before serving, whisk the pastry cream until smooth and fluffy.

VEGAN PASTRY CREAM

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.

EASY NO-COOK PASTRY CREAM

Steps:

• Place all ingredients in a large bowl. Use an electric mixer to beat until very stiff peaks form and the filling smooths out, about 2 minutes. Store covered in the refrigerator until well chilled. The pastry cream can be refrigerated up to 3 days.

PASTRY CREAM (NON-DAIRY)

Steps:

• Heat Almond milk in a saucepan. Whisk egg yolks and sugar in a separate bowl. Add cornstarch until smooth. Add a little warm milk to bowl. Then add egg mixture to saucepan and cook over low until thick.