Keto Crema Pasticcera (Pastry Cream)
Servings: 6
Zero starch of any kind, but smooth and dense, this is ideal for filling pastries before baking them.
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Ingredients
- 150 g whole dairy milk
- 1 lemon zest strips only - from an organic, unwaxed lemon
- 1 cinnamon stick
- 2 egg yolks large, about 35g net weight
- 20 allulose (U.S. option HERE)
- 25 g lupin flour (U.S. option HERE)
- ½ tsp vanilla extract (U.S. option HERE)
Instructions
- cut lemon zest strips using a vegetable peeler (if you prefer to use a knife, make sure you don’t catch the white, bitter pith), and drop them in a non-stick milk pan together with the cinnamon stick and milk.1 lemon, 1 cinnamon stick, 150 g whole dairy milk
- place the milk pan over low heat - you don’t want it to to heat up fast, as it needs to be infused with the lemon and cinnamon - this will take about 7-8 minutes.
- stir the milk often, to stop a skin forming at the top and to avoid it catching on the bottom of the pan and - a flexible silicone spatula is better for this than a whisk, as it allows you to reach the inside edge where the base meets the sides.
- meanwhile, use an electric whisk to beat your egg yolks and sweetener in a medium size bowl, until pale, fluffy and doubled in volume; add the lupin flour and whip again, until you have a smooth paste.2 egg yolks, 25 g lupin flour, 20 allulose
- when the milk is about to reach boiling point, strain it into a Pyrex jug and discard the lemon peels and cinnamon stick.
- detach the balloon whisk, pour a little of the hot milk into the thick yolks mixture and vigorously whip by hand; keep adding the hot milk a little at a time, whipping between each addition.
- pour the runny mixture back into the pan you used earlier and set it over low heat.
- keep stirring and scraping the bottom as the mixture thickens - it will begin to do so after a few minutes.
- don’t let the mixture come to a boil - keep stirring and heating for 5-10 minutes until you obtain the desired density.
- remove from heat and transfer back to the Pyrex jug.
- stir in the vanilla extract and leave the pastry cream to cool a bit before putting it in the fridge.½ tsp vanilla extract
Notes
Both the earthy scent and slight bitterness of the lupin flour will dissipate as it cooks.
For a Chocolate alternative, forget the lemon zest - instead, whisk in 6g of unsweetened cocoa powder at the final step.
You could also split the pastry cream once thickened, adding 3g cocoa powder to 1/2 of the pastry cream.
You can swap allulose for powdered erythritol, but the pastry cream will have a grainier mouth-feel once cooled.
Always use Kitchen Scales to weigh ingredients accurately:
Metric Scales UK
Metric Scales U.S.
Nutrition
Serving: 30g | Calories: 51kcal | Carbohydrates: 1.5g | Protein: 3.5g | Fat: 3.3g
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