This is a perfectly delicious pastry cream that can be the foundation for sooooo many yummy treats!
Vanilla Pastry Cream
Vanilla Pastry Cream
Active Time: 15 Minutes
Total Time: 2 Hours
Servings: 3 Cups
1/2 Cup AP
Flour
2 Cups
Unsweetened Vanilla Non-Dairy Milk (Almond, Rice, Soy Oat)
1/4 Cup
Sugar
1/4 tsp Salt
2 Tbsp Lemon
Juice
1 tsp Lemon
Zest
*Recipe Adapted from geniuskitchen
Directions
In a small
bowl, pour in ½ cup of the milk and the flour and which to combine completely.
Set aside. Pour 1 1/2 cups of milk into a heavy bottomed small saucepan over
medium heat. Add the milk, salt, lemon juice, and lemon zest and whisk until
heated through. Add the milk and flour mixture and continue whisking vigorously
until the mixture becomes thick and creamy (not stiff). Approximately 7-9
minutes. Run the pastry cream through a wire sieve and put in a heat proof
bowl. Cover it with plastic wrap being sure that it is touching the cream.
Place the bowl in the refrigerator and set for at least 2 hours before using.
Store in an airtight container for up to 5 days.
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