Eggless Pastry Cream
A perfect pastry cream for filling all kinds of desserts and cakes made without eggs. Well, because there are a lot of people who can’t eat eggs for various reasons and don’t want to miss out on creamy desserts. These days I’ve tried different types of creams and I have to say that in some cases, without eggs, it’s much better because it’s lighter and the flavors stand out much more. Eggs (yolks), being fatty, tend to cover them. So adjust according to the dessert you need to make.
Also try these desserts with cream:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Eggless Pastry Cream:
- 1/4 cup heavy whipping cream
- 3/4 cup milk
- 1/3 cup sugar
- 1 1/2 tbsp butter
- 1 1/4 tbsp rice starch
- 1 1/4 tbsp cornstarch
- vanilla
Steps
Making the eggless pastry cream is very simple and quick, watch the video HERE.
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In a container, place the milk, cream, and lemon peel and heat well (just under boiling). In another container, place the dry ingredients: sugar, rice starch, and cornstarch, and mix. Gradually add the hot milk and mix well to avoid lumps.
Add a bit of vanilla, then place in the microwave at maximum power until it thickens (alternatively, you can put it on the stove). Take it out every minute to stir. Once thickened, add the butter.
Remove the lemon peel. Detach the cream from the edges with a spatula and cover it with plastic wrap. Place it in the freezer for about an hour.
Enjoy your meal!
