Pastry Cream

The golden liquid from the bakery!

INGREDIENTS

• 500 ml of fat milk (like soy milk)

• 20 g of maizena (corn starch)

• 20 g of corn flour

• 100 g sugar

• 1 tsp of vanilla extract

PREPARATION

Step 1. Let's make some vegan pastry cream!

First of all, set aside a couple of tablespoons of milk—this is the secret reserve! Mix that reserve milk with the maizena and corn flour until it’s a smooth slurry.

Step 2. The slow simmer

Now, in a saucepan, heat the remaining milk. When the milk begins to boil, turn off the heat and let it sit for 10 minutes.

Step 3. Whisk it good

After ten minutes, mix in the slurry (the maizena and corn flour mix) and the sugar. Start heating the mixture again. Bring it to a boil and let it boil for about two minutes, whisking constantly! Seriously, you have to keep stirring so you don’t burn the bottom of the pan—we don’t want any lumps or singed bits.

Step 4. Cool and conquer

Let it cool down completely before you use it. This can easily be overnight. A chilled pastry cream is a happy pastry cream.