Pastry Cream Without Milk Recipe

If you are lactose intolerant, vegan or just looking for a dairy-free option for your pastry cream, this recipe is perfect for you. It is easy to make and can be used in a variety of desserts.

Ingredients:

• 2 cups almond milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 egg yolks
• 2 teaspoons vanilla extract

Instructions:

1. In a medium saucepan, whisk together almond milk, sugar, cornstarch, and salt over medium heat.
2. Stir constantly until the mixture thickens, about 5-7 minutes.
3. In a separate bowl, beat the egg yolks together until smooth.
4. Slowly add in small amounts of the hot milk mixture into the egg yolks to temper them.
5. Add the tempered egg yolks back to the saucepan and continue to whisk until the mixture bubbles and becomes very thick.
6. Remove from heat and stir in vanilla extract until fully incorporated.
7. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
8. Chill in the refrigerator until completely cooled and set, about 1 hour.

Serving Suggestions:

Pastry cream is a versatile filling that can be used in a variety of desserts. Here are a few serving suggestions:

• Fill tarts or pies with the pastry cream and top with fresh fruit
• Create a layered cake with pastry cream and berries
• Use it as a filling for cream puffs or eclairs
• Make a trifle by layering pastry cream, cake, and fruit in a glass dish

The possibilities are endless with this creamy, dairy-free pastry cream.