Sweet Sundays: Sarena Shasteen ~ Here is the situation…I made a gluten free angel food cake (hello egg whites!) to take to a friends house, and topped it with my 7 minute icing (which used another three egg whites). Between the two, I had quite a few egg yolks leftover. I don't throw food away; it is a rule in my house. So with a mass of egg yolks waiting for culinary greatness, I was going to need to get a little creative.
I started thinking about what I have been craving .. German chocolate cake with coconut icing (yes, please, but my son won't touch it), ice cream (maybe, but I had just made some), boston cream pie … yes, we have a winner!
My dad used to get us doughnuts on Saturdays and I still remember my favorite was the boston cream pie. How could you not love a fluffy pillow of pastry filled with cream and covered in chocolate? And last week one of my sons tried one and fell in love. So, I decided to surprise him with a different take on his doughnut love … a healthier version in a waffle format for a homemade Sunday treat …
Editor's Note: Feel free to use your favorite waffle recipe for the base, as this recipe is all about the dairy-free pastry cream and chocolate! Sarena used her dairy-free variation of this waffle recipe. However, you might like this basic Naked Waffle recipe, this Gluten-Free Chocolate Waffle recipe, or use a simple from-scratch recipe, but sub your favorite milk alternative for any milk in the recipe. Now back to the cream pie part …
This mixture took me right back to culinary school …
I loved my pastry class and I remember to this day the first time I made a pastry cream. I am completely fascinated with the pale yellow color and the velvety texture that develops as the egg yolks and sugar combine.
Be careful when you temper the eggs and milk. Do it slowly, otherwise, you will end up with sweet scrambled eggs. Which my son seems to like, ever since he discovered that French toast is made with eggs, but that is not what you are looking for here. The end result should be creamy, smooth and sweet with a hint of vanilla!
Vanilla Pastry Cream
In a small sauce pan, heat the almond milk to a boil. Remove the milk from the heat and set it aside.
In a mixing bowl, whisk the egg yolks and sugar until it is fluffy and pale yellow. Next add the cornstarch to the egg mixture and whisk until there are no lumps. Now, whisk a little bit of milk into the egg mixture and mix completely. Slowly pour the rest of the milk into the egg mixture while it is being whisked. Next, pour the egg mixture through an strainer back into the sauce pan.
Cook over medium heat, stirring constantly, until it comes just to a boil and it has thickened. Take off the heat and stir in the stevia.
Pour into a container, cover the top of the pastry cream with plastic wrap sprayed with a little cooking spray (directly on it so it does not form a skin). Allow to cool. If you are going to use it immediately, just leave it out. If it will be a while, refrigerate it and remove it about an hour before using.
Makes about 1 cup of pastry cream
Microwave for 35 seconds and stir to combine. If you need a little more heat, microwave for 15 more seconds. Watch it so it does not boil over!
Boston Cream Pie Waffle Assembly
Once your waffles are prepared, plate them, and generously dollop with pastry cream and drizzle with the chocolate topping. Serve!
Article, recipe, and photos, by Sarena Shasteen of The Non-Dairy Queen. Sarena is a freelance writer and recipe creator with a culinary degree and extensive experience in special diets. For her own needs, Sarena is dairy-free and soy-free, but with a Celiac husband, gluten-free has also become their new normal.