Step 1

Line a medium to large shallow dish, or a baking tray with plastic wrap.

Step 2

With a paring knife, cut the vanilla pod in half and scrape off the seeds with the blunt side tip of the knife. Add the seeds and the pod into a saucepan

Step 3

Add the vegan milk to the saucepan, and simmer over low-medium heat for 5-10 minutes to infuse the vanilla. Discard the vanilla pod and bring to a boil.

Step 4

While the milk is infusing, in a medium bowl, dry whisk the sugar, cornstarch, and turmeric until completely smooth.

Step 5

Pour slowly a third of the boiling milk over the sugar mixture and whisk until smooth and lump free. Pour back the sugar mixture into the still-hot saucepan with the leftover milk.

Step 6

Cook the preparation for 2 to 3 minutes on medium heat while continuing to whisk constantly. Check the sides and bottom of your pan with a silicone spatula from time to time to stop scorching from happening.

Step 7

When the pastry creme has started to thickened and large bubles starts appearing, remove the sauce pan from the heat while still stiring.

Step 8

While still hot, add the margarine and incorporate it with the spatula until homogenous.

Step 9

Transfer the cream onto the shallow dish and cover with plastic wrap so that it is in direct contact with the cream. Refrigerate until cold ( minimum of 1h)

Step 10

Use depending on your final product. Before using as a filling, put the pastry cream back in a bowl and whisk vigourously unil it becaumes creamy again and smooth.