Preparation

• Combine all the ingredients except the vegan butter in a saucepan.
• Whisk until the mixture is smooth and uniform.
  
• Cook over medium heat, stirring constantly, until thickened.
  
• Remove from the heat.
  
• Let the cream cool for about five minutes.
• Add the cold vegan butter while the cream is still warm.
  
• Whisk until the butter is fully incorporated.
• Blend with an immersion blender for an even smoother texture.
• At this stage, add any ingredients for the variations.
• If using chocolate, add it at this stage so it melts into the hot, but not boiling, cream.
  
• Transfer to a clean, dry container.
• Cover the surface with plastic wrap.
  
• Refrigerate for 1 hour before using.
• Let it cool to room temperature if you're using the pastry cream to make a vegan mousseline.