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Export 5 ingredients for grocery delivery
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.
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