An easy and quick recipe for a smooth gluten-free pastry cream. This recipes requires only 1 whole egg, sugar, potato starch (or any other starch) and plant-based milk. An additional lemon zest or vanilla bean will give more flavor to the cream, but this is optional. You can decide based on the final destination of your cream.
This rich, creamy custard is perfect for:
- custard cream cookies
- filling a cake
- French pastry eclairs filling
- eat as a dessert
- as a side sauce for cakes
- as a filling for the most scrumptious Italian pastries: Pasticciotti
With these ingredients and process, you will get a thick, dense cream. It won’t drip but keep its shape when used. If you would like to achieve a runnier type of cream (for example to eat as a dessert with a spoon) use only half a tbsp of starch.
Can I use any plant-based milk in this pastry cream?
Yes, every plant-based milk is good to go in this recipe. I often use soy milk, oat milk or almond milk. Just make sure it is unsweetened. And note that, since there are very few ingredients in the recipe, the milk you choose will give a lot of flavor to the final result. Likewise, you can also use dairy milk as well.
I wouldn’t suggest to use rice flour (or any other whole-grain flour), because you could feel its texture in the final result (that won’t be very smooth then).
What to do with the gluten-free pastry cream leftovers?
It often happens to make more custard cream then what you need. The easiest solution is to eat it as it is, maybe scooping it with some cookies. Or you can bring it back to low heat, add white or dark chocolate, mix until it melts and transfer to small bowls. Keep in the fridge for a few hours and you will have a delicious pudding.