Silky, spoonable, and endlessly useful, this classic custard is the base you want on hand for filling pastries, layering into cakes, or spooning straight into a tart shell. Egg yolks are whisked with sugar and cornstarch until pale and thick, then slowly brought together into a warmed base and cooked just until it thickens into a glossy, ribbon-textured cream. A fine strain smooths out any stray bits, and a splash of pure vanilla rounds out the flavor with warm, sweet depth. Chilling under a sheet of plastic wrap keeps the surface perfectly smooth and skin-free, so all you have to do is whisk it back to life before piping or spreading. It's a great option to have in your dairy free baking rotation, ready whenever a recipe calls for a rich, creamy fill.
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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
Combine the milk and half the sugar (¼ cup) in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges — do not let it boil.
While the milk heats, whisk the egg yolks and remaining ¼ cup sugar in a medium mixing bowl until the mixture is pale yellow and slightly thickened, about 1 minute. Add the cornstarch and whisk until fully incorporated and no dry streaks remain.
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