Best 3 Pastry Cream Eggless Recipes

EGGLESS VANILLA PASTRY CREAM OR CRèME PâTISSIèRE

Steps:

• In a saucepan, combine milk, sugar, cornstarch, and vanilla bean paste or extract. Stir well until cornflour is well combined.
• Cook on medium heat stirring constantly. Once the milk is hot, lower the heat to medium-low to prevent the bottom from burning.
• Continue to cook stirring constantly until the milk thickens and coats the back of a wooden spoon.Pro tip - The more you cook, the thicker the pastry cream will become.
• At this point, you can add an egg yellow color if you want it to look like the classic pastry cream. Pro tip - I don't use any color in this eggless version. So you can see that the color is white.
• Pour into a bowl and cover with plastic wrap to prevent a skin from forming at the top.Pro tip - If a skin forms on the pastry cream it will become very lumpy.

PASTRY CREAM (EGGLESS)

Steps:

• Mix first 4 ingredients in a large pan until well blended and sugar is almost dissolved.
• Place pan over medium heat and cook, stirring constantly, until it comes to the boil.
• Continue to simmer, stirring constantly while simmering, until very thick (about 5- 10 minutes).
• Remove from heat and add vanilla (or your choice of flavoring).
• Pour mixture into bowl and cover surface directly with waxed paper or plastic wrap to prevent skin from forming.
• Refrigerate several hours to overnight.
• To use pastry cream to fill[recipe=40291]cannoli shells[/recipe]: Chop 1 regular size Hershey chocolate bar and add bits to cooled (pastry cream) mixture.
• Fill cannoli shells by piping mixture into shell using a pastry bag, or use a long-handled iced tea spoon.
• Dip ends of filled cannoli into toasted, sliced or crushed almonds or crushed pistachio nuts or finely minced chocolate bits.
• Sprinkle top of shells lightly with powdered sugar (recipe will fill about 16 shells depending on their size).

PASTRY CREAM

Steps:

• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.