Egg-less Pastry Cream

This recipe works well in the Orange Chocolate Cake recipe, and can be used as a filling. Depending on the dish you are making, you may want this to be as is, or a little thicker by adding more cornstarch for a cake filling.

Egg-less Pastry Cream

Ingredients:

2 cups 1% milk
1/8 cup agave syrup
1/8 cup cornstarch
1 tbsp vanilla bean paste
1 tbsp butter

Instructions:

Place milk, agave syrup, and cornstarch  in a sauce pan and bring to a boil, or until the mixture thickens. With the cornstarch and the agave it thickens weirdly. It tends to clump a lot. Stir constantly and when it is done, it will be what it should. Combine vanilla and butter at the end, remove from heat and stir in.

Cover with saran wrap directly on the pastry cream, chill.