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PASTRY CREAM

PASTRY CREAM

It’s possible to make a vegan custard and it’s super simple. Just replace the milk with a plant based milk of your choice, I have chosen the vanilla soy drink that has a light taste that I like. Then to get that creaminess that the yolks give I use Natur Emul Sosa, a product created with citrus fiber used to replace the fat that serves to emulsify and therefore to give creaminess and stability.

 

INGREDIENTS:

  • 250 g vanilla soy drink;
  • 1/2 vanilla bean;
  • 40 g sugar;
  • 10 g cane sugar;
  • 30 g cornflour;
  • 3,75 g Natur Emul Sosa;
  • Pinch of turmeric (to color).

 

METHOD:

1 – In a small saucepan, heat the soy drink with the seeds taken from the vanilla pod, in a bowl mix the sugars, cornstarch, Natur Emul and turmeric.
2 – With a whisk add the powders to the soy drink and bring to 80 °C to thicken the cornstarch.
3 – Blend with an immersion blender. Transfer the cream to a bowl, cover with cling film and let it cool in the refrigerator.
Have you tried making this recipe?

 

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