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Close-up shot of the creamy, thickened mixture being transferred into a glass bowl, covered with cling film to prevent a skin from forming. The bowl is placed on the white marble cooktop, with the film pressed gently against the surface of the mixture

Vegan Pastry Cream Recipe

This silky-smooth vegan pastry cream is rich, creamy, and packed with vanilla flavor. Perfect as a dessert filling or standalone treat, it's simple to make and delightfully versatile.
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Prep Time 5 minutes
Resting Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine vegan
Servings 8
Calories 112 kcal

Equipment

  • Medium saucepan
  • Whisk
  • Rubber spatula
  • Sharp knife
  • Airtight container
  • Cling film (optional)

Ingredients
  

  • 400 ml 1 ⅔ cups unsweetened soy milk or other non-dairy milk
  • 70 g ⅓ cups granulated sugar
  • 50 g 6 ¼ tablespoons cornstarch
  • 1 vanilla pod
  • ¼ teaspoon sea salt
  • 50 g 1.76 oz vegan butter

Instructions
 

  • Add soy milk, sugar, and cornstarch to a saucepan and whisk to remove lumps.
    Close-up shot of a saucepan on a white marble cooktop, with granulated sugar and cornstarch being added to the unsweetened soy milk. A whisk stirs the mixture, aiming to remove any lumps
  • Slice the vanilla pod, scrape the seeds, and add both to the saucepan.
  • Heat over medium, whisking continuously, until the mixture gently simmers.
    Close-up shot of vanilla seeds being added to the saucepan containing the soy milk mixture. The vanilla pod sits next to the saucepan on the white marble cooktop, ready to be discarded.
  • Cook on low-medium for 5 minutes, whisking and stirring with a spatula until thickened.
    Close-up shot of the soy milk and vanilla seed mixture in a saucepan on the white marble cooktop, gently simmering as a whisk stirs it. The bubbles are small and steady, with a soft steam rising from the mixture.
  • Remove the vanilla pod, stir in vegan butter and salt until melted.
    Close-up shot of vegan butter and a pinch of sea salt being added to the thickened mixture in the saucepan. The melted butter swirls into the mixture, dissolving smoothly, as the saucepan sits on the white marble cooktop.
  • Cover with cling film to prevent a skin from forming.
  • Let cool for 10 minutes, then refrigerate for 1 hour before serving.
    Close-up shot of the creamy, thickened mixture being transferred into a glass bowl, covered with cling film to prevent a skin from forming. The bowl is placed on the white marble cooktop, with the film pressed gently against the surface of the mixture