ITALIAN PASTRY CREAM WITH MILK AND CREAM (OUR FAVOURITE / VIDEO) 1 ▢ 3/4 cup milk 2 ▢ 3/4 cup cream whipping/whole cream 3 ▢ 4 egg yolks 4 ▢ 1/2 cup granulated sugar 5 ▢ 2 1/2 tablespoons flour 6 ▢ 1/2 teaspoon vanilla
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.
ITALIAN PASTRY CREAM WITH MILK AND CREAM In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm. In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, slowly add warm milk/cream, whisking continuously until thickened.
This Italian version of creme patissiere has a delicate lemon and vanilla flavour and can be adapted to make other flavours such as chocolate or coffee. Place 1 ¾ cups of milk, vanilla bean, and strip of lemon rind in a medium saucepan. Heat over medium heat until the milk just before simmering point. Don't boil.