Gluten-Free Dairy-Free Crème Patissière

Ingredients

- 500 ml. almond milk or soy-milk

- 100 grams sugar

- 3 egg yolks

- 50 grams corn flour (starch)

- Vanilla

Method

1. Put the milk in a saucepan on the stove. Add the sugar
2. Add the corn flour to the milk and whisk well
3. Meanwhile, beat the 3 egg yolks and the vanilla with a whisk
4. When the milk start simmering, take a ladleful of the hot milk and add to the egg yolks and whisk vigorously
5. Add the egg mixture to the hot milk and keep stirring on the stove until the mixture thickens
6. When it’s thick enough, pour the cream into a bowl and cover with cling film
7. When the cream is cold, fill your cream puffs, choux, and éclairs