Making crème pâtissière is relatively quick and easy because the flour in the mixture helps to bind and thicken the ingredients without any risk of splitting or curdling. Start by warming the milk and cream together in a medium-sized saucepan. I also like to add a splash of vanilla extract at this stage to intensify the vanilla flavour.
Just remember to refrigerate this sugar-free creme patissiere as it tends to be runny unless completely chilled. It's best if you leave it to set in the fridge overnight. You can then use it as filling in keto cakes and pies just like regular creme patissiere, or spoon it over summer berries for a quick keto treat. And that's not all!
This low-carb crème pâtissière can be stored in the fridge in a sealed container for up to a week. Do you like this recipe? Share it with your friends!
In the US, crème pâtissière is called pastry cream. In Australia, the UK and many other countries, crème pâtissière is sometimes known as vanilla custard. However, there are different types of custard – pouring custard or thickened custard – which can make the term “custard” a bit confusing to use sometimes.