WebMakes 800g. Place the egg yolks and caster sugar in a mixing bowl and whisk until the sugar is dissolved and the mixture is slightly paler in colour. Add the cornflour …
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For a low carb version, I switched the traditional cornstarch for arrowroot powder. Tapioca starch could also be used, but is slightly higher in carbs. Making low carb pastry cream is a bit challenging as you absolutely will need to use some sort of starch in this French pastry cream recipe.
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!
French creme patissiere serves as a base for frangipane, mousseline, and other creams. It is a perfect filling for cakes like Boston cream pie, many French pastries like French fruit tarts, mille-feuille, Paris-Brest, choux pastry like cream puffs, and eclairs. It also goes great with crepes, pancakes, and waffles for breakfast.
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!