Low Carb Vanilla Pastry Cream
A great low carb vanilla pastry cream is the basis for many fantastic low carb desserts. This pastry cream is luxurious, gluten-free, and easy to prepare.
A great low carb vanilla pastry cream is the basis for many fantastic low carb desserts. This pastry cream is luxurious, gluten-free, and easy to prepare.
- 2 teaspoons vanilla
- 2 tablespoons butter
- 1 pinch salt
- 1 cup heavy cream
- 3 large egg yolks
- 1/4 teaspoon xanthan gum
- 1/3 cup almond milk
- 2 large whole eggs
- 1/3 cup erythritol
- 1 tablespoon cornstarch or arrowroot powder
- 1/2 teaspoon stevia glycerite (or more erythritol)
- 3/4 teaspoon granulated gelatin sprinkled over 1 t water ((i u
- Carbohydrate 5.00668250042377 g
- Cholesterol 1575.28295835672 mg
- Fat 40.2241810899306 g
- Fiber 0 g
- Protein 21.0065877503212 g
- Saturated Fat 16.2244467541174 g
- Serving Size 1 1 Serving (150g)
- Sodium 94.5306833461042 mg
- Sugar 5.00668250042377 g
- Trans Fat 1.83832898369173 g
- Calories 467 calories
Step-by-step
- Ready a strainer by the stove.
- Place the cream and almond milk in a medium saucepan or pot (about a 6 cup capacity), and turn the heat to medium-low.
- Add the erythritol, cornstarch, xanthan gum, and salt to a medium heat-proof mixing bowl and mix together with a small whisk. Add the two whole eggs and 3 large yolks to the dry ingredients in the bowl and whisk together.
- When the cream simmers, turn off the heat and while whisking the egg mixture continuously, pour all of the cream into the mixing bowl in a thin stream.
- Put the pot back on the stove and scrape the egg and cream mixture into the pot. Set the bowl next to the stove with a strainer over the top.
- Turn the heat to medium-low and begin whisking the pastry cream mixture. Nothing will happen for about 2 1/2 minutes and then it will start to thicken up slightly. Whisk a little faster. At about the 3-3 1/2 minute mark, it will begin to thicken. Whisk briskly and cook for 1 minute more BUT don't let the mixture boil or the eggs will scramble.
- Turn off the heat and remove the pot from the stove, still whisking briskly for another minute. Whisk in the vanilla, stevia glycerite, butter, and proofed gelatin. Then, pour the pastry cream through the strainer, catching any cooked egg bits.
- To cool, push a piece of plastic wrap right on top of the surface of the pastry cream and place in the refrigerator OR make a water bath by putting ice and water in a large bowl, setting the smaller bowl with the pastry cream into the water bath, and stirring until cool. Then cover and refrigerate 8 hours to overnight to activate the gelatin. Makes about 2 cups.
My Low-Carb Baking Adventure: Mastering the Perfect Vanilla Pastry Cream
As a busy working mom, finding time for anything beyond the daily grind can feel impossible. But, I've always had a secret passion: baking. The smell of freshly baked goods, the comforting ritual of mixing ingredients, and of course, the delicious results, have always been a source of joy and relaxation for me. However, recent health concerns have led me to explore healthier baking options, particularly low-carb recipes. This journey has been an amazing adventure, filled with both successes and, let's be honest, a few hilarious failures along the way.
One of the biggest challenges I faced was finding a good low-carb replacement for the rich, creamy textures I loved in traditional desserts. I experimented with various flour alternatives and sweeteners, constantly tweaking recipes until I finally cracked the code. The recipe I’m sharing with you today is the result of countless hours of experimentation—my perfect low-carb vanilla pastry cream. It's unbelievably smooth, rich, and utterly delightful. It’s become a staple in my kitchen, forming the base for everything from elegant trifles to simple, yet satisfying, individual pots.
What I love most about this recipe is its versatility. It's incredibly adaptable to different flavors. A dash of cocoa powder transforms it into a decadent chocolate pastry cream, while a hint of cinnamon and nutmeg creates a warm, comforting spiced version. You can easily incorporate fresh fruit purees for a burst of seasonal flavor, or even add a touch of citrus zest for an extra zing. The possibilities are truly endless!
Beyond its culinary versatility, this recipe is remarkably simple to execute. The process is quite straightforward, and even a beginner baker can achieve impressive results. The key is patience and attention to detail. Don't rush the cooking process, and make sure to whisk constantly to prevent the eggs from scrambling. The smooth texture of the final product is totally worth the effort.
This low-carb pastry cream is more than just a dessert base; it's a testament to the idea that healthy eating and indulgence aren't mutually exclusive. It proves that you can enjoy delectable treats without sacrificing your health goals. I've found that the best recipes are those that not only taste amazing but also bring joy to the process of creating them. That’s precisely what this recipe does for me—it's a source of both delicious reward and quiet, mindful creation. I hope it brings you the same joy it has brought me.
So, ditch the guilt and embrace the deliciousness! Give this recipe a try and let me know how you adapt it to your own culinary creations. Happy baking!
