Have you looked at a dessert and said: wow! I wish I could make that but it has eggs. Well, now you can. If you replace the regular egg-based vanilla pastry cream with this eggless version. Compared to the classic vanilla pastry cream made that is made with egg yolks, this one is also less on the calories and more healthy. So you can indulge in a healthier dessert without losing any of the silky smooth goodness.
Eggless pastry cream
Combine – In a saucepan, combine milk, sugar, cornstarch, flour, and vanilla bean paste or extract. Stir well until cornflour is well combined. Simmer – Cook on medium heat stirring constantly. Once the milk is hot, lower the heat to medium-low to prevent the bottom from burning.
Consistency – Continue to cook stirring constantly until the milk thickens and coats the back of a wooden spoon.Pro tip – The more you cook, the thicker the pastry cream will become. Color – At this point, you can add an egg yellow color if you want it to look like the classic pastry cream.Pro tip – I don’t use any color in this eggless version. So you can see that the color is white.
Store – Pour into a bowl or jar and cover with plastic wrap to prevent skin from forming at the top.Pro tip – If a pudding skin forms on the top it will become very lumpy.
Frequently asked questions
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