Allergy Friendly Vanilla Pastry Cream {Dairy Free Option}
This vanilla pastry cream is so rich and smooth, you’ll think you’re dreaming when you take your first bite. Not only is it delicious but this pastry cream is designed for those with dietary restrictions. It’s gluten, soy, and corn free plus there is an option in the recipe to make it dairy free as well!
Here at Rabbio’s Kitchen we are all about making recipes for everyone regardless of their dietary restrictions. When testing this recipe I had a hard time finding recipes that are made for people with dietary restrictions. Most pastry cream recipes use flour and cornstarch to thicken the cream which doesn’t work for people that are gluten free or who can’t tolerate corn or dairy.
The possibilities for pastry cream are endless. From cream puffs and eclairs, to using it as a filling for donuts and trifles, this recipe has countless applications. We hope you’ll add this recipe to your arsenal and start creating your own delicious masterpieces! Let us know in the comments how you used this recipe, we LOVE hearing from you!
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Vanilla Pastry Cream Ingredients
- large egg yolks
- large egg
- whole milk (use a milk alternative for dairy free option)
- vanilla extract or half a vanilla bean
- tapioca starch (same as tapioca flour)
- granulated sugar
- salt
Pastry Cream or Creme Patissiere
Pastry Cream or Creme Patissiere is an essential recipe for pastry making. If you love baking and making pastries you’ll want to master this recipe. Pastry cream is a creamy custard thickened with starch and eggs. It’s widely used in many desserts from all around the world so be sure you know this one!
What Does Tapioca Do In This Recipe?
In most pastry cream recipes you’ll find cornstarch or flour. These ingredients thicken the custard to the desired creamy texture. Many people who are gluten free however are sensitive to corn or other ingredients that are in gluten free flours. That’s where tapioca comes in handy. This recipe uses tapioca to thicken the pastry cream and achieve its super smooth texture. Much like corn starch, when tapioca is heated it thickens whatever concoction you’re working with. Tapioca flour and tapioca starch are the same thing so they can be used interchangeably. This ingredient is a common in gluten free baking and is often used as a thickener for sauces. I used this tapioca but any tapioca flour or tapioca starch will work.
What Can You Use This Pastry Cream For?
- Filling for donuts or eclairs
- Put it on top of your pancakes
- Use it in a layered trifle dessert
- Make a delicious fruit tart
- Use it as filling for your next cake
- put some berries on top and enjoy it as pudding/custard
- top it with granola and berries for a simple dessert
- fill your cupcakes with pastry cream
- Make a thousand leaf cake
Let us know in the comments how you used this recipe, we LOVE hearing from you!
Can I Make this Dairy Free?
Absolutely! The only ingredient you need to substitute is the milk in order to make this recipe dairy free. Simply use your favorite milk alternative like coconut, almond, soy, or oat milk. The flavor may change depending on what type of milk you use so try to use something that doesn’t have a strong flavor. For this recipe I’ve used vanilla soy milk and coconut milk, they both worked great!
Allergy Friendly Vanilla Pastry Cream {Dairy Free Option}
Equipment
- 1 4 quart sauce pan
- 1 whisk
- 2 Medium Mixing Bowl
- 1 mesh strainer
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 cups whole milk Use milk alternative for dairy free option
- ½ vanilla bean pod or 1 tsp vanilla extract
- ½ cup sugar
- 2 tbsp tapioca
- ¼ tsp salt
- 3 large egg yolks
- 1 large egg
Instructions
- If using vanilla bean pod split the bean down the center and scrape the vanilla out of the center.
- combine the pod and vanilla (or vanilla extract) with the milk in a 4 quart sauce pan over medium high heat and bring to a light simmer or until just starting to steam.
- while the milk is heating whisk together the egg, egg yolks, sugar, tapioca, and salt in a mixing bowl until creamy and well combined. Set aside until milk starts to steam.
- Once the milk has started to steam slowly pour half the milk into the bowl with the eggs and sugar while constantly whisking the egg mixture. This will temper the eggs.
- After whisking half the milk into the egg mixture pour the mix back into the sauce pan and place it onto the stove oven medium heat whisking constantly until it starts to thicken. This should take 2-3 minutes.
- Whisk the mixture over the heat until it starts to boil. as soon an you see the first bubble form on the surface reduce the heat to low and continue whisking for another 30-60 seconds.
- Immediately pour the hot pastry cream through a mesh strainer placed over a clean mixing bowl to catch and clumps. Place plastic wrap over the surface of the pastry cream making sure the plastic wrap is touching the the whole surface. This is to prevent a film from forming on the surface.
- leave on the counter until it reaches room temperature (about 1 hour) then place into the fridge for a few hours until it is completely chilled.