How to make Creme Patissiere, 100% naturally plant-based

A NEW WAY TO BAKE : CRÈME PATISSIÈRE
Creme pat for short! This thick and rich custardy cream is super versatile. It’s used in many recipes, from social slice, to Pain aux Raisins (page 53), or folded with whipped cream in a Tiramisu (page 194).
RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts
geni.us/ANWTB
INGREDIENTS NEEDED
plant-based milk
caster (superfine) sugar
vanilla bean paste or vanilla bean pod, seeds removed
cornflour (cornstarch)
custard powder
coconut oil (deodorised)
EQUIPMENT
digital scales amzn.to/3Oqs8v...
bowls amzn.to/3DrEDke
silicone spatula amzn.to/3On2yaR
whisk amzn.to/3Qa95H7
medium saucepan
measuring jug
shallow container
digital thermometer probe amzn.to/3OtzC0Z
cling film (plastic wrap)
sealed container
SOCIAL
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[@dudoan6162]

so many videos dropped in 1 day, how can I watch it all

[@zenkitchen721]

What is custard powder made of? I replaced it with cornstarch and some tumeric for yellow colour, do you think is ok?

[@philkhoury]

Totally ok! Custard powder is typically made up of cornstarch with some natural golden yellow colour from anatto along with vanilla flavouring or extract powder. It has a particular flavour a lot of people really like and it was invented by a British chemist Alfred Bird in the 1850s for
His wife who was allergic to eggs