Egg Free Pastry Cream / Creme Patissiere - - makes 1 pint / 570ml
- 570ml / 1 pint almond milk or sweetened soya milk
- 80g gluten free plain flour
- 20g gluten free custard powder
- 100g caster sugar
- vanilla, to taste
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Place the almond or soya milk into a saucepan and bring to the boil.
Meanwhile weigh the gluten free flour and custard powder into a heatproof bowl. Add a little almond milk and stir to a smooth paste.
Just before your milk starts to boil, whisk a little hot milk into the flour mixture. Return this back to the saucepan whisking constantly. Boiling soya milk can curdle. Once the gluten free flour is added it will become stable.
Whisk over the heat for 2 minutes until thick . Whisk in the sugar and vanilla to taste.
Pour into a clean bowl and leave to cool. Store in a fridge until needed.
This makes a thick pastry cream. Once cold you can fold whipped dairy free cream to enrich the custard. If your recipe requires a thinner custard, simply whisk in almond milk a little at a time until it is the required consistency.