Updated! This is another fabulous recipe from my friend Sarena of The Non-Dairy Queen. She shared these Boston cream pie waffles with us six years ago, but the recipe was buried in our news. Today I’m giving it a brand new home in our recipe section in honor of Mother’s Day.
Sarena has a culinary degree. She uses her training to create restaurant-worthy dairy-free, soy-free, and often gluten-free recipes.
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.
But be careful when you temper the eggs and milk beverage. 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!
Choosing Your Dairy-Free Waffles
This Boston cream pie waffles recipe is all about the dairy-free pastry cream and chocolate sauce, so you can use whatever waffles work for you.
Sarena uses this dairy-free variation of a beloved waffle recipe for the Boston cream pie waffles shown here. You might also like this simple dairy-free, gluten-free waffle recipe, or my easy whole wheat waffles.
Special Diet Notes: Boston Cream Pie Waffles
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, optionally nut-free, peanut-free, soy-free, and vegetarian.
- Dairy-free Waffles (store-bought or homemade, see post above)
- 1 cup plain dairy-free milk beverage
- 3 egg yolks
- ¼ cup sugar
- 2 tablespoons non-GMO cornstarch (can substitute arrowroot starch)
- 7 drops pure vanilla stevia (or an additional 1 tablespoon sugar)
- Prepare your waffles.
- Place the milk beverage in a small sauce pan over medium heat. Bring it to a boil, then remove it from the heat.
- Add the egg yolks and sugar to a mixing bowl and whisk until fluffy and pale yellow. Add the starch and whisk until there are no lumps.
- Whisk a little bit of the hot milk beverage into the egg mixture until thoroughly combined. Slowly pour the rest of the milk into the egg mixture while whisking.
- Pour the egg mixture through a fine mesh sieve into the saucepan.
- Place the saucepan over medium heat. Cook, while whisking, until it just reaches a boil and has thickened. Remove it from the heat and stir in the stevia.
- Pour the pastry cream into a container and cover the surface with lightly greased plastic wrap. Let it cool.
- Once cool, the pastry cream can be used immediately. If you are making the pastry cream ahead, refrigerate it and remove it about an hour before using.
- Place the chocolate chips and milk beverage in a microwave-safe bowl. Heat in the microwave on high for 35 seconds and stir to combine.
- If not melted, heat in 15 second intervals, stirring well in between, just until melted. Do not overheat the chocolate, it will scorch.
- Plate the waffles. Generously dollop them with the dairy-free pastry cream and drizzle with the chocolate sauce, to serve.