Sugar-free pastry cream is a very indulgent preparation, perfect even for those who need or want to watch sugars and the most refined flours. This sugar-free cream has nothing to envy from the classic pastry cream with sugar; the flavor will win you over at the first taste! Perfect to be served as a spoon dessert but also as a filling for tarts, cakes and any dessert your imagination suggests!
You can pair this cream with these desserts:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 6 Hours
- Preparation time: 5 Minutes
- Cooking time: 5 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the sugar-free pastry cream
- 2 eggs (Whole)
- 4 tbsp stevia
- 1/3 cup low-glycemic flour
- 2 1/2 cups milk
- lemon zest (edible peel)
Useful tools to prepare the sugar-free pastry cream
- Food scale
- Saucepan
- 2 Bowls
- Wooden spoon
- Spatula
- Hand whisk
- Knife
- Plastic wrap
- Spoon
Preparation of the sugar-free pastry cream
In a glass bowl, mix the eggs with the stevia and the flour using a wooden spoon until you obtain a thick, lump-free mixture.
In a small saucepan put the milk and the lemon peel cut into strips and free of the white part, place it on the stove over moderate heat for 2 minutes, then turn off the heat.
Put 4 tablespoons of lukewarm milk into the bowl with the egg, stevia and flour mixture and stir with the wooden spoon until you obtain a thick, smooth cream.
Pour this cream into the saucepan with the milk, return to the heat over medium flame and stir with the wooden spoon until it begins to thicken, then turn off the heat.
Pour the sugar-free pastry cream into a clean, dry glass bowl using a spatula, immediately cover with plastic wrap placing it in contact with the cream (this prevents a skin from forming), and let rest until completely cooled (this will take about 4 to 5 hours).
Once the cream is completely cold, remove the plastic wrap, remove the lemon peels (use a spoon to help) and whisk vigorously with a hand whisk; this will give you a smooth, velvety and very creamy pastry cream!
Now your sugar-free pastry cream is ready to be used as a spoon dessert or as a filling for tarts, cakes, cookies and whatever you like most!
Storage
You can store the sugar-free pastry cream, once cold, in the fridge for 2 days in a glass bowl covered with plastic wrap placed in contact with the cream.
Or you can store the cream directly in single-serving cups covered with plastic wrap (obviously if you use it as a spoon dessert).
