Creme Patissiere

Method

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.