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Eggless Vanilla Pastry Cream or Crème Pâtissière - Veena Azmanov

This document provides a recipe for an eggless vanilla pastry cream. It lists the ingredients and instructions for making the pastry cream. The recipe yields about 1 serving and contains 97 calories. It provides an alternative to traditional pastry cream for those who cannot have eggs.

Uploaded by

Muhamad Richard Menarizki
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59 views2 pages

Eggless Vanilla Pastry Cream or Crème Pâtissière - Veena Azmanov

This document provides a recipe for an eggless vanilla pastry cream. It lists the ingredients and instructions for making the pastry cream. The recipe yields about 1 serving and contains 97 calories. It provides an alternative to traditional pastry cream for those who cannot have eggs.

Uploaded by

Muhamad Richard Menarizki
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Eggless Vanilla Pastry Cream or Crème Pâtissière

Author: Veena Azmanov

Prep Time: Cook Time: Total Time:


5 mins 10 mins 15 mins

Calories: 97kcal

Adjust Servings Here: 1 SERVINGS

Description
Vanilla pastry cream is usually made with eggs and is a perfect base for many desserts, such as fruit tarts, mousses, Bavarian creams, and ice-
cream. This simple and easy recipe for eggless vanilla pastry cream, or eggless Crème Pâtissière, opens up a whole new world of desserts for
people who can't have eggs.

Ingredients
117.5 ml (117.5 ml) Milk
12.5 g (12.5 g) Sugar
6.25 g (6.25 g) Cornstarch
0.25 tbsp Flour or more cornstarch
0.25 pinch Salt
0.5 tsp Vanilla extract or vanilla bean paste
0.5 drops Egg yellow color (optional)

Instructions
1. Combine - In a saucepan, combine milk, sugar, cornstarch, flour, and vanilla bean paste or extract. Stir well until cornflour is well
combined.
2. Simmer - Cook on medium heat stirring constantly. Once the milk is hot, lower the heat to medium-low to prevent the bottom from
burning.
3. 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.
4. 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.
5. 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your
trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.
Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

Recipe by Veena Azmanov

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