Pastry Cream (Creme Patissiere)

Serves 4 - 6

570ml barista plant-based milk
100g caster sugar
2 eggs
50g gluten-free plain flour
10g gluten free custard powder
A few drops of vanilla extract

Pour the plant-based milk into a large saucepan and place on the heat.

Beat the sugar and eggs together until white and creamy.

Stir the gluten-free flour and custard powder into the egg.

When the milk has come to the boil, whisk half of the milk into the egg mixture then whisk this back into the hot milk.

Stir continuously over a low heat until the mixture thickens then beat until smooth. If the heat is too high the mixture will scramble.

Cool and store in a fridge until needed.

The custard can be made thinner by whisking in plant-based milk until it is the required consistency.

If using to fill a pastry case, pour into the cooked pastry case while still hot. Leave to cool then place the pastry case in the fridge until needed.

Pastry cream is very versatile and is used in many cold dessert recipes.

I always use barista plant-based milk for my desserts. You can use other plant-based milks with varying results. Barista milks are thicker so give a creamier flavour.

Why not try…
Chocolate pastry cream – stir in 25g cocoa powder with the gluten-free plain flour and custard powder.
For a rich chocolate pastry cream- stir 50g melted plain chocolate into the cooked custard while still hot.