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.
Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours. In a medium pot add 3/4 cup milk and vanilla, heat on medium until milk just starts to boil, then remove from heat and let cool.
If you eat Italian pastries or have a family that loves Italian Pastries, then you must learn to make Italian Pastry Cream. Unfortunately, Italian Pastry Cream has always stumped me. I can never get it smooth. The taste is good, so they say, “but Ma, it’s lumpy”, until I got my friend to spill her secret!