Creme Patissiere

print tool image PRINT RECIPE

A vegan creme patissiere? What a world we live in! We’ve used OGGS® Whole Egg Alternative to create this beauty, ready to fill pastries and make the most beautiful plant-based desserts.

PREP TIME 15 mins


  • 40ml OGGS® Whole Egg Alternative
  • 35ml cornflour
  • 120g caster sugar
  • 500ml plant-based milk
  • 1 tbsp vanilla seed paste
  • 80g margarine / plant-based butter


  1. In a pan pour the plant-based milk with your vanilla and set it on medium heat. Make sure you stir often with a whisk as milk tends to burn on the bottom of the pan.

  2. While it heats up combine the cornflour, OGGS® Whole Egg Alternative and caster sugar in a mixing bowl, make sure no cornflour is left on the sides of the bowl.

  3. When the milk comes to boil, turn down the heat and pour a tiny bit of it into the OGGS® Whole Egg Alternative mixture, mix well then pour back into the pan and mix until it thickens bubbles come up. Mix for another 2 mins.

  4. Take off the heat and add the margarine to it and combine, then pour the creme patissiere in a container and cover it with cling film to contact.

  5. Let it rest for an hour before use.

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