Eggless Pastry Cream
Holly Haines
PUBLISHED February 9, 2025
I walked into my grocery store the other day and the egg section was completely empty, which inspired (read: forced) me to think about how I develop recipes that usually include eggs. For this pastry cream (it’s really just a very thick pudding, right?), I wanted to lean into the milky flavor, so I used a combination of evaporated milk and heavy cream. I added a little turmeric for color, but it’s not necessary. For a flavor more reminiscent of a true pastry cream, try adding a bit of Indian black salt — it’s distinctly eggy in smell and taste (see the variations).
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