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.
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.
MsgID: 0073561
Shared by: auzzi aust
In reply to: ISO: eggless pastry cream or cream filling os...
Board: Cooking Club at Recipelink.com
Shared by: auzzi aust
In reply to: ISO: eggless pastry cream or cream filling os...
Board: Cooking Club at Recipelink.com
- Read Replies (2)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: eggless pastry cream or cream filling os some kind |
Emma, KY | |
2 | Recipe(tried): Eggless Pastry Cream (using soy milk or rice milk) |
auzzi aust | |
3 | Thank You: Eggless Pastry Cream - THANK YOU SO MUCH !!!!!!!!! (nt) |
Emma, KY |
ADVERTISEMENT
Random Recipes from:
Desserts - Fillings, Frostings
Desserts - Fillings, Frostings
- Lemon Curd with Variations - Reply to Terrie
- Buttercup Bake Shop Buttercream Icing (vanilla or chocolate)
- Banana Glaze for Quick Bread
- Rocky Road Sundae Sauce (using marshmallows and walnuts, 1960's)
- Colorful Royal Icing (using powdered egg whites)
- Coffee Buttercream Frosting (using General Foods International Coffee Mix)
- My Aunt 'Moe' - our family cake lady frosting recipe....
- Hough Bakery Icing
- Gingerbread Icing
- Cinnamon and Spice Whipped Cream (for pumpkin or apple pie)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute