A pastry cream without eggs and milk is a cream made of soy milk (rice or coconut), sugar, corn starch, lemon and turmeric.
Easy and quick to prepare, this soft and creamy vegetable pastry cream is ideal as a dessert or to fulfill cakes and desserts.

Level of difficulty : easy
Prep time : 5 min
Rest time :
Cook time : 10 min
Total time : 15 min
Yield :  1 cup cream
1 cup soy milk or coconut milk or rice milk
4 tbsp sugar
2.5 tbsp corn starch
1 tsp lemon zest
1 pinch turmeric

Preparation :

  • Put the sugar and cornstarch in a saucepan and mix with a wooden spoon.
  • Gradually add the soy milk while stirring with a whisk.
  • Transfer the saucepan to the heat and, while stirring constantly, heat over low heat for 5 to 7 minutes, while the cream thickens.
  • Flavor with lemon zest and color with turmeric.
  • Transfer the cream to a bowl and cover with plastic wrap.
  • Let cool completely before using.
  • Enjoy !

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