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 !
RECIPE ONLY ! 