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Cinnamon Pastry Cream

 

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Cinnamon Pastry Cream
 

 

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Recipe

Cinnamon Pastry Cream

Non dairy pastry cream.

Times

  • Prep Time : 15 min
  • Ready Time : 15 min

Servings

2 cups

Ingredients

  • 1 (13.5 oz) can Thai style coconut milk
  • 5 tablespoons (2.5 oz) water
  • pinch salt (increase to 1/4 teaspoon if using unsalted margarine)
  • 3 tablespoons corn starch
  • 1/2 cup (3.75 oz) sugar
  • 1 teaspoon cinnamon
  • 4 egg yolks
  • 1/4 cup (2 oz) margarine
  • 1 teaspoons vanilla

Directions

Place a fine mesh strainer over a large bowl and set aside.

Place the coconut milk, water and salt in a medium saucepan and bring to a boil over medium heat.

In a large mixing bowl, whisk the sugar, cornstarch, cinnamon and eggs until smooth. Slowly pour the milk mixture into the egg mixture while whisking constantly. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the custard thickens.

Remove from heat and pour through the strainer into the bowl. Let cool for 10 minutes and then incorporate the margarine, one tablespoon at a time, whisking gently just until smooth .

Cover the surface with plastic wrap, directly touching the cream, let it cool completely in the refrigerator.

Tags

About Shoshana Ohriner

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Shoshana is the creator and author of two popular blogs�Couldn't Be Parve, specializing in naturally delicious dairy-free desserts, and Paleo Kosher Kitchen, focusing on healthy Paleo recipes. Her recipes have been published in a variety of newspapers, magazines, cookbooks and websites. She lives in California with her husband and three little boys.

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