Vanilla Bean Pastry Cream (Paleo, Gluten Free, Dairy Free)
Ingredients
Instructions
  1. Place coconut milk in a small saucepan over medium heat. Heat for about 3-5 minutes, until coconut milk begins to foam, but not boil.
  2. While the coconut milk is heating, place egg yolks and maple sugar in a mix bowl and beat on high speed for about 4-5 minutes, until the yolks become thick and pale. Once thick, reduce mixer speed and add tapioca flour and salt and beat until completely combine.
  3. When the coconut milk is warm, slowly pour half of the coconut milk into the mixing bowl with the mixer on low speed. You want to do this slowly so the eggs can come up to temperature with the coconut milk without scrambling so slowly pour in a stream while mixing.
  4. When combined with ½ the coconut milk, pour all of the egg mixture from the mixing bowl into the saucepan with the rest of the coconut milk, and whisk constantly over medium heat until thickened. This will take about about 10 minutes constantly whisking depending on the heat. Be sure to constantly whisk throughout the process to keep the eggs from sticking to the bottom and scrambling. Once bubbles occur and mixture thickens and reduces, continue for about 1 minute more.
  5. Remove from heat and add vanilla extract and vanilla bean along with unsalted butter and whisk until combined.
  6. Fill a large bowl with ice and place a small glass bowl inside of it (this will help the cream cool quicker). Pour the pastry cream through a sieve and into the small glass bowl to cool. Use plastic wrap to cover the cream, pushing it onto the top of the cream to keep it from getting a skin on it while it cools in the fridge. Place in fridge to cool for about 15-20 minutes. It should be COMPLETELY cooled before using.