Pastry cream, also known as custard or crème pâtissière, is a versatile and delightful component in various desserts. However, traditional pastry cream recipes often rely on dairy products such as milk and butter. For those with dietary restrictions, here's a recipe for pastry cream without dairy and flour.
Cooked pastry cream
Fortunately, we have plenty of options and brands to choose from the non-dairy alternatives in the supermarket nowadays.
To make a luscious dairy-free pastry cream that has an identical texture and taste to the regular one, neutral -flavored dairy substitute must be used to replace butter and milk.
Now that we've highlighted our ingredients, let's dive into cooking the custard.
Ingredients You'll Need
500 g Non-dairy plant milk (oat or soy)
80 g egg yolk
60 g sugar
25 g Maizena
1 pod vanilla or 10 g vanilla extract, optional
90 g Naturli vegan butter, margarine or Miyokos vegan butter
In a medium saucepan, heat the non-dairy milk over medium heat until steaming. Be careful not to let it boil.
Whisk the maizena or cornstarch, sugar, yolks, and vanilla in a mixing bowl until well combined and smooth.
Gradually pour the heated non-dairy milk into the egg yolk mixture, then whisk continuously to prevent the eggs from curdling.
Return the egg and warm milk mixture to the saucepan and cook over medium-low heat. Stir continuously well with a large spoon or spatula until the mixture until it boils and thickens. It should take about 5-7 minutes.
Once set and cooked, remove the saucepan from the heat, then stir for another minute to ensure a smooth consistency.
Add the cold diced butter and mix well until fully incorporated.
Transfer the custard to a dry container, then cover the surface directly with cling plastic wrap to prevent skin from forming.
Let the custard cool at room temperature, then keep it in the fridge for an hour or overnight.
Eclair filled with pastry cream I Photo by Diliara Garifullina
What are the uses of dairy free pastry cream?
For individuals with lactose intolerance, dairy allergies, or those following a vegan lifestyle, this dairy-free and gluten-free custard recipe help them make their own versions of the following desserts and pastries that contain dairy and wheat:
Filling for tarts, pies, eclairs and cream puffs, doughnuts and Danish pastries, and dessert cups.
Cake Fillings for layered and laminated cakes can be added to frangipane, mousseline, and diplomat cream.
What makes the custard gluten-free?
It's the cornstarch. Not only is cornstarch cheaper, but it's also the best starch to use for pastry cream. Some cornstarch may contain traces of gluten. They are processed in the same factory where wheat flour is produced. Watch out for the labels.
Voila! Your dairy-free and gluten-free pastry cream is ready in action for your favorite cake and dessert recipe. Let your creativity explode as you explore this velvety custard's various applications in tarts, cakes, pastries, and more.
*Please Read our Affiliate Disclosure here.