Recipes > Vanilla Pastry Cream
- Serves: 1 1/3 cup
- Active Time: 10 mins
- Total Time: 15 mins
- Views: 4,008
- Success Rating: 0% (?)
Steps
Step 1: Preparing the Pastry Cream
- 1 cup (5 oz) raw cashews, soak for at least 4 hrs.
- 1 cup canned full-fat unsweetened coconut milk, mixed thoroughly (do not use light)
- 6 tbsp organic cane sugar
- 1 tbsp mild-tasting extra-virgin olive oil, or any neutral oil
- 1/8 tsp guar gum
- 1/8 tsp fine sea salt
- 3/8 tsp agar powder
- seeds from a 2-inch vanilla bean*
- 2 tsp pure vanilla extract
Method
To start, drain the cashews in a strainer. It is important that the cashews are drained well before starting recipe. Blend together the cashews, coconut milk, sugar, oil, guar gum and salt, in high speed blender, starting on low. Increase the speed to high and blend for 2 minutes, or until the mixture is smooth, thick, and hot. You will see steam coming from top of blender.
Next, add the agar powder. Blend, starting on low, and quickly increase the speed to high. Blend for about 2 minutes, or until the mixture boils — it will actually sputter. If you hear the motor laboring at any point, or if the cream stops moving, use the tamper to move and push the cream until it starts moving again. Add the vanilla bean seeds and extract and pulse to combine.
*Note: Save the leftover vanilla bean for another use. For example, store the vanilla bean in some sugar to create your own vanilla-flavoured sweetener.
Immediately pour the cream into a container. It will be very thick, and easiest to remove from the blender while it’s hot.
Cool to room temperature, cover, and refrigerate for at least 4 hours. The pastry cream will continue to thicken as it chills. Stir before using.
This pastry cream is a good base for many desserts, such as pies and tarts; however it can also be used as a thicker sauce for a wide variety of other desserts, such as parfaits and trifles.
Chef's Notes
- by Fran Costigan
- •
- August 29, 2016
Variations:
- Omit the guar and agar to make a pouring cream.
- Use coconut sugar to make a delicious, almost butterscotch cream.
- Freeze for instant “ice cream".
- Add finely grated zest of an organic lemon for a fresh addition.
- Add 1/4 teaspoon, or more, almond extract for more of an amaretto flavor.
- Swirl some ganache into the cream — just barely mix in the chocolate, for a nice contrast.
- Mix with thawed frozen blueberries, and use the juice from defrosted berries.
7 Comments
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If looking to replace creme anglaise in a trifle, do you recommend this or the Nut Cream recipe? Perhaps the answer is simply a matter of preference... -
Hi Christi, Indeed, the simplest answer is usually the best one! Play around and decide, what could be the downside of that? More dessert? Cheers, Sandy -
If I don't have guar gum can I sub for xanthum gum, or additional agar? I do want to keep this thick (not pourable). Thanks -
Hi Rose, Yes, xanthum gum should work just fine here in place of the guar gum. Best of luck. Cheers, Sandy
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Hi, can I also replace guar gum with extra agar? if so, how much more should I use? -
Rouxbe Staff
Hi Paola, You can omit gum and use twice the amount of agar powder in the recipe. Here are some tips for success for making the cream in general. Allow the rinsed cashews to drain in a strainer until no more water is released. This will take a few minutes. After the cream is steaming (boiling) in the high speed blender, allow it to run a few minutes to ensure that the agar is fully activated. Enjoy this delectable cream! Fran -
Thank you️
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