Pleasures Made of Cream, part 2
Fulfilling strawberry fillings to fill your holes and vegan eggnog to keep you warm during the Holidays
Strawberry Birthday Cake Filling
Strawberries (around 400g)
1 tbsp (14g) vegan butter
Wash and cut the strawberries into small pieces. Divide it into two portions.
In a saucepan, melt the butter inside the condensed milk. Mix this at a low simmer until little bubbles appear, then add one portion of the strawberries and gently mix it.
Keep mixing with a spatula until you notice the mixture becomes thicker. Turn off the heat and let it cool. Make sure to mix it gently from time to time to avoid creating skin over the surface.
After cool, add the other portion of the strawberries and mix it gently until well incorporated. Use it immediately inside a cake or keep it in the fridge for later use, up to 3 days.
Basic vanilla custard
2 cups (500ml) vegetable milk
2 tbsp (28g) corn starch
2 ½ full tbsp (32.5ml) vanilla extract
½ cup (100g) white sugar
Vanilla seeds from 1 pod (optional)
Measure 500 ml of milk in a measuring jar, and spare ½ cup of this milk.
In a large saucepan, pour the milk (minus the ½ cup spared) and sugar.
Dissolve the sugar in the milk on low heat.
Add the cornstarch inside the ½ cup of spare milk and dissolve the cornstarch with the help of a spoon.
Pour this mix of milk-cornstarch inside the milk-sugar mix and blend them, add the vanilla and with a wooden spoon, stir this mixture in low-medium heat until it barely starts to thicken. Here is the consistency for eggnog. Turn off the heat immediately.
If you’re looking to use the custard as a filling for pastries, continue stirring under low heat until you achieve the desired thick consistency. After approximately 2 more minutes of stirring, you’ll get a more velvety cream. Remove from heat and allow to cool down completely, stirring from time to time to avoid the formation of a skin.
Remove from the heat immediately at this point if you’re looking for food play consistency (or for eggnog).
Allow the custard to cold completely, stirring from time to time to avoid the skin.
After completely cold, pass the custard through a strainer to eliminate any lumps.
Keep it in a closed glass jar for up to 3 days.
Vegan eggnog
1 ½ cup (350ml) the vanilla custard (above!)
⅔ cup (158ml) vegetable milk
½ tsp (2.40g) ground ginger
½ tsp (2.40g) ground nutmeg
Ground cinnamon for sprinkles
1 cup (250ml) of Bourbon or Rum (optional)
Blend all but the cinnamon together in a blender until well combined.
Take to the fridge to thicken for at least 1 hour. Take it back to the blender and add the Bourbon or Rum. Blend it together and serve it sprinkled with cinnamon.