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Easy Eggless Pastry Cream in a plate with berries and tart shell
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Easy Eggless Pastry Cream Recipe

This Eggless Pastry Cream is rich, creamy and super easy to make! It’s beyond delicious and so versatile. Use it to fill tarts, cakes, donuts, or anything else your baker's heart can dream up.
Course Dessert
Cuisine French
Keyword dessert, eggfree, Eggless, pastry cream
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 cups
Calories 441kcal

Ingredients

  • 1/3 cup (80 gr) granulated sugar
  • 1/3 cup (40 gr) cornstarch
  • ¼ teaspoon black salt (see notes)
  • 2 cups (480 ml) evaporated milk
  • 2 tablespoon (30 gr) butter
  • 1 teaspoon pure vanilla extract

Instructions

  • Whisk together sugar, cornstarch, and salt in a medium saucepan.
  • Add evaporated milk; whisk to combine. Bring to a boil over medium-low heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes. Reduce heat to low and let it boil 1 minute, still whisking; then remove from heat and stir in butter and vanilla.
  • Strain pastry cream through a fine-mesh sieve into a bowl.
  • Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Let the mixture cool down to room temperature.
  • Refrigerate until chilled, at least 2 hours and up to 3 days. Just before using, whisk until smooth.

Notes

 
No evaporated milk? You can do your own!
To make 1 cup of evaporated milk, place 2 cups of regular milk into a large, heavy-bottomed pot. Turn heat on medium-low, and simmer, whisking occasionally, until the amount of milk has been reduced in half, about 30 minutes.
Lactose-free: You can use lactose-free evaporated milk. If that is not an option, make your own. Place your lactose-free milk of preference into a large, heavy-bottomed pot. Turn heat on medium-low, and simmer, whisking occasionally, until the amount of milk has been cut in half, about 30 minutes. Remember to use lactose-free butter.
Dairy-free: You can use Evaporated Coconut Milk or make your own. To make 1 cup of dairy-free evaporated milk, place 2 cups of your favorite plant-based milk into a large, heavy-bottomed pot. Turn heat on medium-low, and simmer, whisking occasionally, until the amount of milk has been reduced in half, about 30 minutes. Remember to use dairy-free butter. 
 
WHAT IS BLACK SALT OR KALA NAMAK?
Black salt or kala namak is a type of rock salt, a salty and pungent-smelling condiment used in South Asia. Although it is called black salt, its color is not black, it has a purple-ish to pink-ish color. Due to its sulfur content, it tastes and smells as hard-boiled egg yolks. This salt is used in many vegan/eggless recipes to mimic the flavor of the eggs.
It can be found in gourmet grocery stores or online in Amazon
You don’t have black salt? No problem! Just use regular salt. The pastry cream won’t have eggy flavor but will be still delicious regardless. 
 
STORE: Place the pastry cream in an air-tight container and cover the entire surface of the pastry cream with a piece of plastic wrap. Store in the refrigerator for up to 3 days. This means you can make vanilla pastry cream ahead of time for your recipes too.
 
MAKE AHEAD: Pastry cream can be made up to 3 days in advance. Store pastry cream in an air-tight container and cover the entire surface of the pastry cream with a piece of plastic wrap until ready to use.
 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 441kcal | Carbohydrates: 53g | Protein: 12g | Fat: 20g | Saturated Fat: 13g | Sugar: 39g