Vegan Custard Pastry Cream (Print Version)
# Ingredients:
→ Liquids
01 -
2 cups cashew milk
02 -
2 tsp vanilla extract or seeds from 1 vanilla bean
→ Sweeteners & Thickeners
03 -
1/3 cup maple syrup, agave or granulated sugar (plus extra to taste)
04 -
4-5 Tbsp cornstarch (4 for creamier texture, 5 for firmer result)
→ Optional Additions
05 -
1/8 tsp turmeric (for color)
# Instructions:
01 -
In a medium saucepan, whisk together the cashew milk, sweetener, cornstarch and turmeric until well combined. It's important to add cornstarch to cold milk to prevent lumps.
02 -
Bring mixture to a simmer over medium heat, whisking continuously for 3-4 minutes until thickened to desired consistency.
03 -
Remove from heat and stir in the vanilla extract or vanilla bean seeds. Mix thoroughly to incorporate.
04 -
Transfer custard to a heatproof glass bowl and whisk until smooth. Stir occasionally during cooling to prevent lumps. Cover the surface directly with plastic wrap or parchment paper to prevent skin formation.
05 -
Use as filling between puff pastry layers for Napoleons, or as desired in other dessert applications.
# Notes:
01 -
This custard will continue to thicken as it cools. For immediate use in layered desserts, assemble while still slightly warm.
02 -
Store refrigerated in an airtight container for up to 3 days.