Ingredients

The following ingredients have 4 Servings
  • 2 cups Milk
  • ¼ cup Sugar
  • 2 tbsp Cornstarch
  • 1 tbsp Flour (or more cornstarch)
  • 1 pinch Salt
  • 2 tsp Vanilla extract (or vanilla bean paste)
  • 2 drops Egg yellow color ((optional) )

Instruction

  • Combine - In a saucepan, combine milk, sugar, cornstarch, flour, and vanilla bean paste or extract. Stir well until cornflour is well combined.
  • Simmer - Cook on medium heat stirring constantly. Once the milk is hot, lower the heat to medium-low to prevent the bottom from burning. 
  • Consistency - Continue to cook stirring constantly until the milk thickens and coats the back of a wooden spoon.Pro tip - The more you cook, the thicker the pastry cream will become. 
  • Color - At this point, you can add an egg yellow color if you want it to look like the classic pastry cream. Pro tip - I don't use any color in this eggless version. So you can see that the color is white.
  • Store - Pour into a bowl or jar and cover with plastic wrap to prevent skin from forming at the top.Pro tip - If a pudding skin forms on the top it will become very lumpy.