Maja Blanca Pudding and Vegan Pastry Cream
Maja Blanca made lighter with oat milk and a little bit less of cornstarch. This turns it into a vegan pastry cream or pudding. It's now versatile AF.
Servings: 2 Cups
Equipment
- Sauce Pan
- Sieve
Ingredients
- 2 Cups Oat Milk or any vegan milk
- ¼ Cup Cornstarch
- 1 Teaspoon Vanilla Paste
- ½ Cup Super Fine Sugar
Instructions
- Pour the oat milk In a medium size sauce pan and add in the cornstarch and whisk until there are no lumps. Add in the vanilla paste and sugar and whisk until sugar has disolved.
- Put the pan on the stove and turn the heat to medium and bring the mixture to a simmer. Keep whisking until the mixture gets thick. About 5-7 minutes.
- The Maja Blanca is done when it has the consistency of pudding and it is not drippy.
- Place a sieve over a bowl and pour the mixture through. Use a spoon to press through the mixture and to scoop any that is sticking on the underside of the sieve.
- Cover the Maja Blanca pudding with plastic wrap making sure the wrap is touching the surface. Cool on the counter to room temperature and the place in the refrigerator to cool fully.