Pastry cream is a foundational recipe in French dessert making. It’s used on its own (in éclairs and fruit tarts, for example) and is the basis for half a dozen other essential dessert creams.*
Yield: about 2½ cups
Time: 30 minutes, plus time to chill
Tools
- 2 medium bowls
- sifter
- whisk
- medium saucepan
- silicone spatula
- plastic wrap**
Ingredients
- scant ¾ c sugar
- 3 – 4½ T cornstarch***
- 1 t agar
- pinch salt
- pinch turmeric (optional, for color)
- ⅟₁₆ t kala namak (black salt), optional
- 2 c soy milk or cashew milk***
- 1 t vanilla
- ⅓ c cold butter, cut into about 10 pieces.
Directions
Sift the dry ingredients into the medium bowl and mix well. Set aside.
Heat the milk with vanilla until just boiling, then reduce heat and whisk in the dry ingredients.
Cook over medium heat for 2-4 minutes, whisking constantly. Don’t let it boil. When the mixture starts to thicken, trade the whisk for the spatula and continue cooking and stirring. Take care to scrape the bottom and sides of the pan repeatedly, to make sure the cream doesn’t stick or brown.
When the mixture is very thick and smooth, taste to make sure there is no powdery sensation.
Remove from heat and add a piece of butter. Mix well until nearly melted and add another piece. Continue adding and stirring until the butter is completely incorporated and the pastry cream is smooth and glossy.
Transfer to a clean bowl and let cool for 10 minutes.
Cover mixture with plastic wrap, gently pressing it directly on the surface of the pastry cream to avoid skin forming.**
Chill for an hour.
Remove from refrigerator and work the pastry cream by pressing it against the sides of the bowl. Continue pressing and mixing until smooth and creamy.
Notes
* For more information and detailed instructions/photos, see Pastry Cream at Vegan Technique.
** If, like me, you prefer reusable products, find a silicone baking mat that fits into your bowl.
*** If using soy milk, you need 4½ T cornstarch. With cashew milk, you only need 3 T cornstarch.
This recipe is slightly adapted from the one I learned at Gentle Gourmet, during a 4-week vegan pastry class.
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