- 500 ml. almond milk or soymilk
- 100 grams sugar
- 3 egg yolks
- 50 grams cornstarch
- 1 tsp Vanilla


  1. Put the milk in a saucepan on the stove. Add the sugar.
  2. Add the cornstarch to the milk and whisk well.
  3. Meanwhile, beat 3 egg yolks and vanilla with a whisk.
  4. When the milk start boiling, 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, use it to fill your cream puffs, choux, eclairs, or katayef.