This vegan pastry cream recipe (crème pâtissière) uses a few simple ingredients and less than 10 minutes of preparation. It can be piped on desserts or used as a filling for tarts and cakes.
Add the soy milk, sugar, and cornstarch to a saucepan and whisk well to remove any lumps. Cut the vanilla pod down the center and scrape out the seeds. Add the seeds and the pod to the saucepan and place on medium heat.
Bring the mixture to a gentle simmer and cook on low-medium heat for about 5 minutes whilst whisking until it thickens enough to coat the back of the spoon. Alternate between using a whisk and rubber spatula to make sure the custard does not stick to the pan. The mixture will become thick once the cornstarch is cooked (see images in the post for reference), remove it from the heat, and don't be tempted to overcook it. Carefully remove the vanilla pod and stir in the vegan butter and salt until melted through.
Cover the bowl with clingfilm to prevent a skin from forming and allow the custard to cool for 10 minutes before transferring it to the fridge to cool fully for an hour before using.
Storage and Serving
Store in an airtight container and refrigerate for up to 5-7 days. Use as a filling for fruit tart, strawberry tart, or choux buns.
Notes
Swap soy milk for almond milk and cashew milk. I don't recommend using rice or oat milk due to its low-fat content.
Some white sugar in the US is not vegan, if in doubt use organic sugar.
You can use one tablespoon of vanilla bean paste in place of the vanilla pod.
To save a lumpy consistency, pass the mixture through a sieve while still hot/warm.
The pastry cream will thicken once chilled, whisk vigorously to bring it back to a creamy consistency.