Vanilla Custard for Baking
This vegan Vanilla Custard is especially designed for holding its shape while being baked. You can use it for example for Pain Suisse, Danish or other filled pastries with a pudding-like filling.
Notes
Ingredients
- 350 g vMilk Oat or Soy
- 45 g Sugar white
- 2 Small Vanilla Pods or 1 large
- 60 g Cornstarch
- 100 g vMilk Oat or Soy
- 45 g vButter i.e. Violife
Equipment
- 1 Small Saucepan or Pot
- 1 Whisk
- 1 Silicon Spatula
- 1 Piping Bag
Instructions
- Add the first part of the milk, sugar and the scraped vanilla beans into the small pot.
- IMPORTANT NOTE:It’s really important what milk you use. If you use Oatmilk be careful which Oatmilk product you are using. Some products contain an enzyme called Amylase which will break down the Cornstarch and your Custard will end up in a soupy mess. So to be safe use for example soymilk or test a small portion of your oatmilk with cornstarch. I use Alpro NotMilk 3,5% which is an oatmilk, but luckily doesn’t contain Amylase.
- Simmer for 15 min on low heat with a closed lid.
- In a seperate bowl, mix the second part of the milk with cornstarch into a slurry.
- Remove the vanilla pods from the pot and heat the milk until almost boiling
- Pour in the slurry and whisk continuously until the custard thickens at around 74 °C.
- Keep the custard bubbling for 2 minutes while constantly stirring.
- Whisk in the vegan butter until it is fully incorporated.
- Fill the hot vanilla custard into a piping bag and let it cool down to room temperature before using.
