Recipe(tried): Eggless Pastry Cream (using soy milk or rice milk)

PASTRY CREAM (EGGLESS)

1/2 cup unbleached flour
2 cups soy or rice milk, divided use
1/3 cup sugar
pinch of salt
1/4 cup lemon juice
2 tsp. grated lemon zest
1/2 tsp. vanilla

In a small bowl, place the flour and whisk in 1/2 cups soy milk; set aside.

In a small saucepan, place the remaining soy milk, sugar, and salt; whisk to combine. Add the flour mixture to the liquid ingredients and whisk well to combine. Cook the mixture over medium heat, while whisking constantly, for 5-6 minutes or until thickened.

Add the lemon zest and vanilla; whisk well to combine. Cook the mixture an additional 1 minute.

Remove the saucepan from the heat and transfer the mixture to a glass bowl. Place a piece of waxed paper or plastic wrap directly on top of the pastry cream to prevent a skin from forming on the top. Place the pastry cream in the refrigerator for several hours to cool completely.

Use as a filling for pies, tarts, pastries, or phyllo dough, or as a topping for desserts.