Dairy Free Cornstarch Pastry Cream

Total time2 hr 25 min

Prep time10 min

Cook time15 min

This silky, spoonable custard gets its structure from a simple whisked-together base of sugar, cornstarch, and a touch of salt, cooked low and slow until it thickens into thick, glossy ribbons. Vanilla extract rounds out the flavor with warm, sweet depth, and a quick pass through a fine-mesh strainer guarantees a perfectly smooth, lump-free finish every time. Chilling it under plastic wrap keeps the top silky rather than skinned, so when you whisk it back to life before piping or spreading, it's pipeable, glossy, and ready for tarts, cream puffs, or layered cakes. It's a genuinely great option for a dairy free dessert rotation, delivering that classic pastry-shop texture and flavor without any fuss. Make a batch ahead and keep it chilled — it holds beautifully and comes together fast whenever a filling or topping calls for that rich, custardy finish.

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Ingredients

6 servings

2 cups whole milk
Silk Original Soymilk, Gluten Free Silk Organic Unsweet Soy Milk - 64 fl oz Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup granulated sugar
¼ cup cornstarch
¼ tsp fine salt
2 tbsp unsalted butter, cut into small pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp pure vanilla extract

Instructions

1
Whisk together the sugar, cornstarch, and salt in a medium saucepan until evenly combined with no lumps.
2
Gradually pour in the milk while whisking constantly, starting with just a few tablespoons to form a smooth slurry before adding the rest, until fully incorporated and lump-free.

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