Vegan Custard / Pastry Cream
Plant-based custard and pastry cream.
Equipment
- pot
- whisk
- cling film
Ingredients
- 500 ml soya milk (16.9 fluid oz)
- 90 g sugar (2.82 oz)
- 50 g cornstarch (1.76 oz)
- a pinch of turmeric
- 1 tsp vanilla extract - optional
- 1 lemon zest (only for lemon curd)
Instructions
- In the pot, add the sugar and the cornstarch. Gradually add the milk while whisking.Add a pinch of tumeric for the colour and 1 tsp of vanilla extract.If you wish to make Lemon Curd, also add the zest of 1 lemon. If you want to make simple custard or pastry cream, just skip to the next step.
- Cook at medium heat until the cream thickens, continuinig to whisk to avoid the formation of lumps.
- Now leave the custard to cool down covered with some cling film in contact with the surface of the custard.
Notes
Storage
In the fridge: 3-4 days in Tupperware. When needed, you can blend it with a hand blender to make it creamy again.
In the fridge: 3-4 days in Tupperware. When needed, you can blend it with a hand blender to make it creamy again.