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Custard without eggs in milk

Eggless Pastry Cream (Milk-Based)

A tasty, delicate, airy cream for pastries and baked goods! Did you know you can make pastry cream without eggs? Made without any eggs, it turns out wonderfully delicate, with a creamy taste and aroma.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Milk

Sugar

Butter

120

Flour

Vanillin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 3 g

Fats 29 % 15 g

Carbohydrates 65 % 33 g

274 kcal

GI: 9 / 0 / 91

Cooking method

Step 1:

Pastry cream is great for cakes and pastries. To make eggless pastry cream, pour the milk into a small saucepan.
Step 2:

Stir in the flour, vanillin, and sugar. Mix until there are no lumps. Set the saucepan over the heat and warm it, stirring constantly.
Step 3:

As it heats, the cream will thicken. Stir it constantly, or it may scorch. If you're worried about that, you can cook the cream in a double boiler.
Step 4:

Separately, measure out the amount of softened butter you need.
Step 5:

Stir the softened butter into the cream. Since the cream is hot, the butter will melt right away. Mix it in completely so the cream is smooth. You can use a mixer for this. Cool the finished cream, covering it with plastic wrap. If you don't cover it, the top will dry out and form a skin. The cream comes out quite thick and dense. Use the cream as needed.

This cream is great as a layer in a Napoleon or honey cake or a sponge cake, or as a filling — for éclairs, for instance. Pastry cream comes together very quickly and won't take much of your time. It's simply indispensable in baking. You can use it to layer cakes and fill pastries. It's so good you can even serve it as a dessert, spooned neatly into dishes and sprinkled with, say, chocolate. Making pastry cream takes no special skills — it's quite simple and fast. You can also adjust the consistency to your liking. I used it to fill pastries, so I wanted a thick cream. If you're using it as a dessert, you can add a little more milk or a little less flour, and the cream will come out thinner. You can flavor pastry cream, too: for a chocolate taste and aroma, stir in 2 tablespoons of cocoa. You can also add shredded coconut, turmeric, or coffee. Enjoy the cooking!