Description

This ultra creamy vegan pastry cream (vegan custard) takes only 5 minutes to make, is coconut free, and tastes just like classic creme patisserie! Perfect for cakes, donuts, eclairs and more!

Ingredients

Scale

1 cup (240 mL) vegan heavy cream
1 cup (240 mL) dairy free milk*
1/2 cup (100 g) sugar
6 tbsp (60 g) cornstarch
2 tsp vanilla bean paste
1/4 tsp sea salt
6 tbsp vegan butter

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Instructions

In a medium saucepan, whisk together the heavy cream, dairy free milk, sugar, cornstarch, vanilla bean paste, and sea salt.
Turn the stove heat on to medium, and continue whisking the mixture until it thickens and slightly bubbles, about 5-10 minutes. Then remove from heat.
Stir in the vegan butter until completely melted.
Cool the custard in a bowl covered in the fridge for 2-4 hours. Then use in your cake filling, donuts, eclairs, and more!

Notes

For a thicker custard (suitable for cakes): add in 1/2 cup (120 mL) aquafaba with 3 tbsp chickpea flour

Dairy-free milk: I recommend using a soy milk, but you can use a creamy oat milk, almond milk, or cashew milk.