50grgluten free potato starch (or other gf starches)
2-3tablespoonbrown sugar
seeds of 1 vanilla pod (or 1 tablespoon of vanilla extract)
zest ofhalf a lemon (3-4 large strips, not grated)
pinchofturmeric powder (optional, only for coloring)
500grplant base, gluten free milk
Instructions
place a small non sticking saucepan over low heat, add the margarine/vegan butter and let it melt, then add the gluten free starch and quickly stir everything together with a whisk or spoon, in order to avoid clumpsÂ
add a small part of the plant based milk and keep whisking the mix
add the remaining milk, keep whisking vigorously to avoid clumps
add the sugar (start with 2 spoons, taste it before adding a third spoon)
add the lemon zest, vanilla and turmeric (this one is optional)
keep whisking, it will take a good 10 minutes before the cream thickens
once you have a thick and smooth pastry cream, remove from stove and cover with cling film (also directly on the cream) to avoid the surface to dry
let it cool down before using it in other desserts