PASTRY CREAM WITHOUT EGGS OR MILK: the easy recipe

La pastry cream without eggs or milk is a cream made from 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 with a spoon or to garnish cakes and desserts.

Level of difficulty: easy
Preparation time : 5 min
Rest time : -
Cooking time : 10 min
Total time : 15 min
Ingredients: for about 250 g of cream
250 ml soy milk or coconut milk or rice milk
50 g sugar
20 g of corn starch
1 C. to c. lemon zest
1 pinch of 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.
  • To taste!

Quote about cooking:

“If my mother had flour, she would bake a cake. "

Basque proverb