Heat the almond milk and sugar in a heavy based saucepan. Add vanilla paste or extract. Bring to boil.
Mix corn flour with water until disolved.
Pour corn flour mixture into the hot milk and stir continuously. It will be lumpy to start. Boil for 3 min while still stirring.
Remove from the heat and add golden syrup and the margarine.
Whisk the pastry cream until smooth. Use as you wish.
Yield: 470g of vegan creme patissiere.
- 300.0g Almond Milk
- 35.0g Golden Caster Sugar
- 35.0g Corn Flour
- 20.0g Golden Syrup
- 1.0tsp Vanilla Bean paste (extract)
- 20.0g Sunflower Margarine
- 30.0g Water