Let’s be honest, everyone deserves a good pastry cream, even if dairy’s not your thing. Our Dairy Free Pastry Cream is easy to whip up, super tasty, and works just as well as the traditional stuff. So, whether you’re baking for someone with a dairy-free diet or just want to try something new, this is your go-to recipe.
Why You’ll Love Dairy Free Pastry Cream
- Friendly for Everyone: No dairy? No problem! This cream is perfect for those who can’t or choose not to have dairy.
- It’s Super Versatile: From pies to eclairs, this pastry cream fits right in and elevates the dessert.
- Great Texture: You won’t be missing out on the creamy dreamy texture we all love in a good pastry cream.
- Yummy Flavor: The oat milk and vanilla combo gives it a delightful taste.
- Quick and Simple: No fancy techniques here. Just follow the steps, and you’ll have it ready in no time.
What you’ll need to make Dairy Free Pastry Cream
- Measuring spoons/cups
- Mixing bowl
- Stock Pot
Ingredients You Need To Make Dairy Free Pastry Cream
- Oat Milk
- Egg yolks
- Vanilla paste or a whole bean
How To Make Dairy Free Pastry Cream
- Add oat milk and vanilla to a stockpot and place over medium heat.
- Bring the mixture to a boil.
- In a separate mixing bowl, whisk together the eggs, sugar, salt, and cornstarch.
- Once the milk begins to boil, reduce the heat to low.
- Slowly whisk one spoonful of the hot milk into the egg mixture to temper the eggs.
- Whisk in another spoonful.
- Now, transfer the egg mixture to the pot with the milk.
- Continue to whisk until the mixture thickens.
- Transfer the pastry cream to a bowl, cover it, and place it in the fridge until it’s chilled completely. Once cooled, it’s ready to be used in your recipes. Enjoy!
Commonly Asked Questions
Can I use a different non-dairy milk?
Sure thing! Oat milk is our pick, but you can try almond or soy milk if that’s what you have on hand.
How do I store Dairy Free Pastry Cream?
Once it’s made, cool it down, pop it in an airtight container, and stash it in the fridge. Use it within a few days for the best taste.
Can I play with the flavors?
Go for it! Add some cocoa, citrus zest, or any other flavor you like.
What does it mean to temper eggs?
Tempering the eggs by slowly adding hot milk makes sure they mix smoothly into the cream without turning into scrambled eggs.
What is the difference between pastry cream and custard?
The main difference is the thickener. Pastry cream uses cornstarch (or sometimes flour) to get that thick texture, while custard relies on just the eggs to do the job. So, pastry cream’s a bit thicker and perfect for filling stuff, while custard is smoother and often eaten on its own or with fruit.
- measuring spoons/cups
- Mixing Bowl
- Stock Pot
- 2 cups of Oat Milk
- 3 egg yolks
- 1 egg
- 1 cup of sugar
- 1 tsp vanilla paste or a whole bean
- pinch of salt
- 4 tbsp cornstarch
- Add oat milk and vanilla and place over medium heat.
- Bring to a boil.
- In a separate bowl mix together the eggs, sugar, salt, and cornstarch.
- Once the milk comes to a boil, reduce the heat to low.
- Whisk one spoonful of the milk into the egg mixture.
- Whisk quickly to temper the eggs.
- Add another spoonful, while you whisk.
- Then add the egg mixture to the pot with the milk.
- Whisk until thick.
- Pour the pastry cream in the bowl, cover and place in the fridge to chill completely. Enjoy!
This Dairy Free Pastry Cream isn’t just an alternative—it’s a standout on its own. Whether it’s summer or winter, for a big bash or just a weekend treat, this pastry cream delivers. It’s all about having a good time in the kitchen and serving up something delicious. And trust me, with this in your dessert, everyone’s going to ask for seconds.