You can choose how you’d like this pastry cream. Instead of xylitol you can use sugar. You can use full-fat or semi-fat milk, or any kind of non-dairy milk, and instead of cornflour some people use plain/all purpose flour. Below is my ‘healthy’ version.
These are the quantities used for my Anise strawberry and pistachio tart. The quantities and proportions can vary for other recipes.
- 300g/1 and a quarter cups almond milk (or any kind)
- a quarter or half a star anise, a cinammon stick or a vanilla pod (split, with the seeds scraped out and also added)
- 3 egg yolks – around 57g
- 50g/quarter of a cup finely ground xylitol (sugar substitute)
- 25g/a quarter cup less 1 generous half tablespoon cornflour
- a pinch of salt
- Heat the milk, star anise, cinammon stick or vanilla pod in a heavy-based saucepan till just simmering. Remove from heat. Cover and allow to infuse for around an hour for a more pronounced flavour (you might want to take out the star anise or cinammon stick immediately if the flavour’s already strong). After 1 hour or so warm again.
- In a large bowl, whisk the egg yolks till pale and fluffier.
- Add the xylitol and whisk till well combined, then add the cornflour and salt and whisk till combined and fluffy.
- Pour the warm milk slowly into the bowl while whisking.
- Pour all the mixture back into the saucepan and whisk constantly on a low to medium heat until it thickens. Too liquid and it’ll be a loose cream on the run, too thick and it’s a tad gungy. Try to get it to a nice creamy consistency that is shiny and holds but not gooey.
- Whisk in any extra flavouring or paste till well combined.
- Pass through a sieve into a small-medium glass or metal bowl.
- Cover with plastic wrap/cling film on contact with the cream.
- Store in the fridge and chill a few hours till needed or use the next day.
I’ve used this cream to make a variety of desserts including my healthier Swedish princess cakes and Fraisier (strawberry cake). It’s lovely. light and tastes delicious!
Here it is in a kiwi tart – some greek yoghurt was warmed and combined with some gelatine then folded into the pastry cream to lighten it even more.