Cream filling... It's just... I have no words...
It's dangerously addictive.
I use it when making Tarte aux Citrons, Tarte aux Fraises, Coconut Cream Pie and Shrovetide Buns.
And then it's a dairy-free cream filling. So - a cream filling without milk in it! And it still tastes good.... - whaat...!
So you see, if you get the hang of this you can use it for so many things!
See recipe below.
INGREDIENTS
- Plant-based milk 8 dl
- Pasteurised egg-yolks 11
- Cane sugar 1 dl
- Corn starch 8 tablespoon
- Vanilie 2 dl
- Salt - a couple of pinches - or as much as you like
HOW TO
In a bowl: Mix 2 dl of the plant-based milk with the 8 table spoons of corn starch
In a pot: Mix the additional 6 dl of plat-based milk with the 11 pasteurised egg-yolks, 1 dl of cane sugar and 2 dl of vanilla.
Heat up the pot and whisk constantly.
As it begins to bubble, add the cornstarch mix and whisk away.
Whisk until the cream filling has reached the consistency you like (I personally like it a bit firm).
Add a couple of pinches of salt and taste to find the balance you like.
