Pastry Cream / Vanilla Stirred Custard

Adapted from: http://joepastry.com/2008/how_to_make_pastry_cream/

Servings: 5
 

pastry cream: 

 

2 ts. vanilla

1/2 c water

1.5c heavy cream (30% fat or higher)

115g powdered erythritol or xylitol

120g egg yolk (from 6 large eggs)

7g gelatin

1/4 tsp. guar gum

Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate, AND I don't think it tracks net carbs, so a portion of the carbs listed may be processed by your body as fiber and NOT actually absorbed as energy.

net carbs = total carbs - dietary fiber (dietary fiber is what makes up about half of most sugar-alcohols, as well as most of the carbs in coconut flour)

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

Become a TPH Patron and get special perks here:  https://www.patreon.com/tphketodesserts

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