Dairy-Free French Pastry Cream - Crème pâtissière
Directions
- 1In a small bowl, add cold water and sprinkle gelatin on top to allow it to bloom.
- 2Whisk egg yolks and one large egg into a heatproof bowl until frothy.
- 3In a medium saucepan, add coconut milk and bring to a slight boil over medium heat.
- 4Add half a cup of the hot coconut milk to the eggs to temper and whisk to combine.
- 5Slowly pour the remaining hot coconut milk into the eggs, whisking continuously to prevent the eggs from coagulating.
- 6Pour the mixture through a fine-mesh sieve into a clean bowl.
- 7Cover with saran wrap and chill for a few hours until it thickens.
- 8When ready to use, remove from the fridge and beat until smooth.
Ingredients
- 1 cup cold water
- 1 tablespoon gelatin
- 1 cup powdered sweetener
- 2 egg yolks
- 1 large egg
- 1 cup coconut milk
- 1 teaspoon pure vanilla extract
Equipment
piping bagpiping tipwhisksaucepanspoonbowlfine mesh sievecandy thermometer
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