Pastry Cream (sugar-free)

I love a great pastry cream! Who doesn’t? But I also don’t want the sugar that is traditionally in it to spike my insulin. This recipe is inspired by Boston cream filling & eclairs.

Beautiful pastry cream! I love that it held its shape overnight in the refrigerator too!


3/4 cups heavy cream

2 egg yolks

1 tbsp vanilla extract

1/4 tsp xanthan gum

1/8 tsp pure monk fruit (3 tbsp other sweetener)

1 piece of lemon rind

Pinch of salt

1/2 container of English Double Cream


Warm up your heavy whipping cream & lemon rind in a small sauce pan. Bring that to a simmer.

In a small bowl whisk your egg yolks with the salt, sweetener, vanilla extract.

When the cream is simmering, you will temper the eggs in order to combine them. Add a little warm cream at a time to the eggs to bring them to temperature. If you just combine them without doing that, you will make scrambled eggs. You definitely do not want that.

Now you can combine the mixture together into the saucepan & warm it back up on the stove top. Whisk constantly while on medium heat. This will thicken quickly within 5 minutes. At this point remove from the heat and sprinkle the carbon thin gum on top and whisk it in to combine it well.

Let it come to room temperature & the cool it in the refrigerator for three hours or overnight. I left the lemon rind in there overnight to continue adding its flavor, and then discarded it. It will continue to thicken as it gets cools.

When it is cold, then you will stir in the English Double Cream. This gives it the most beautiful smooth texture.

You can easily eat this with a spoon if you want! Use it to fill your cakes, eclairs, cream puffs, and so much more! Note that if you are making cake filling, you might want to double this recipe. Change the flavor by adding cocoa powder to make a chocolate cream. Food coloring and flavor extracts to create something fresh and new.

Use your imagination & have fun with it!

Kali Oreksi!

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