pastry cream

File Mar 29, 1 18 38 PM

pastry cream

Use this yummy stuff to fill cream puffs, eclairs or put into individual ramekins and top with fruit and nuts for a yummy dessert. If you don’t want the vanilla seeds in your final product, simply omit using them and add 1 t of vanilla extract instead.


Ingredients:

1 can full fat coconut milk
ΒΌ c almond milk
Β½ vanilla bean, split and seeds scraped from the inside
7 T maple syrup
4 large egg yolks
1 large egg
1 T grass-fed butter
2 T arrowroot starch
2 T water
Β½ cream, whipped*

Directions:

  • In a medium sauce pan, whisk together coconut milk, almond milk, vanilla bean and seeds til warm but not boiling.
  • In a separate bowl, whisk together maple syrup, egg yolks and 1 egg till combined
    In a small bowl, make a slurry by mixing together the arrowroot and water…once combined well, add to the syrup/egg mixture and whisk together til completely combined.
  • Slowly pour the warm milk into the syrup/egg mixture while whisking the whole time, if you add too much warm liquid to the egg mixture…you will curdle your eggs, and then it’s time to start over…so go slow, and whisk away!
  • Once all the warm milk is incorporated, pour the mixture back into the pan and over medium heat, whisk till mixture thickens and can coat the back of a spoon.
  • Remove from heat, and pour mixture through a fine mesh sieve into a glass bowl. This will catch the vanilla bean pod as well as any clumpy stuff…which does happen on occasion! Place this bowl in the refrigerator for about 15 minutes.
  • Remove from fridge and whisk thoroughly, place a piece of plastic wrap on top of mixture making sure that the surface is covered completely with the plastic, this way you won’t get a funky skin on top!
  • Refrigerate for several hours til completely cool.
  • Remove bowl from fridge and peel away the plastic wrap.
  • In a separate bowl, whip the cream til firm, then add to the vanilla cream mixture…whipping thoroughly till combined.
  • Place back in fridge til completely set up. Should be the consistency of a thick pudding.

**for a non dairy version, use the cream from the top of a can of coconut milk, whipping up until light and fluffy.

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