The Best Low-Carb Creme Patissiere

Step 1Sprinkle the gelatin in a small bowl filled with 1 tbsp of water and set aside.

Step 2In a medium saucepan, heat the heavy whipping cream and almond milk over a medium-high heat.

Step 3While it’s heating, place the egg yolks into a bowl together with the sweetener, vanilla and salt. Using a hand mixer or a balloon whisk, beat until smooth and frothy.

Step 4Once the milk starts boiling and foam starts to form, take off the heat. Use a ladle to gradually temper the hot mixture into the egg mixture. Keep whisking constantly or the mixture will curdle.

Step 5When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.

Step 6Whisk vigorously and cook over a medium heat until it starts to thicken, about 2 minutes. Cook for another 3 to 4 minutes.

Step 7Take off the heat and add the bloomed gelatin, and then stir in the butter.

Step 8Pour the mixture into a container and let it cool down to room temperature. You can speed up the chilling by placing the container in ice water and stir occasionally until cool.

Step 9Cover with a lid and refrigerate for at least 3 hours or overnight. This will help the custard set and thicken. This low-carb crème pâtissière can be stored in the fridge in a sealed container for up to a week.