From the kitchen
Oat Milk Birthday Cake Custard
A rich, stovetop pastry cream used to fill layered cakes, where oat milk's starch content actually helps the custard set up thick without relying entirely on cornstarch.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 2 cups Oat Milk
- 1/2 cup Granulated Sugar
- 3 tbsp Cornstarch
- 1 tsp Vanilla Extract
- Pinch of Salt
Method
- Whisk the oat milk, sugar, and cornstarch together in a cold saucepan until fully dissolved.
- Place over medium-low heat and cook, whisking constantly, until it thickens into a glossy custard, about 5 to 6 minutes.
- Remove from heat and whisk in the vanilla extract and salt.
- Strain through a fine-mesh sieve into a bowl to remove any lumps.
- Press plastic wrap directly onto the surface and chill for at least 2 hours before using as a cake filling.
Kitchen note
Oat milk's own starch means this thickens a little faster than a dairy-based pastry cream would with the same amount of cornstarch, so watch it closely rather than walking away in the final minute.
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