Low Sugar Cornstarch Pastry Cream

Total time2 hr 25 min

Prep time10 min

Cook time15 min

This silky, spoonable custard comes together on the stovetop with whole milk and a smooth cornstarch slurry, whisked until it thickens into thick, glossy ribbons that mound softly on the whisk. A few pieces of butter get whisked in off the heat for extra shine, and a splash of pure vanilla rounds out the flavor with warm, fragrant depth. Straining it through a fine-mesh sieve guarantees a lump-free, velvety texture, and pressing plastic wrap right onto the surface keeps it perfectly smooth as it chills. Once set, a quick whisk brings it back to a pipeable, luxurious consistency that's ready for tarts, cream puffs, or eating straight from the bowl. It's a dependable, from-scratch base that fits neatly into an added sugar free kitchen without sacrificing that classic bakery-style texture.

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Ingredients

6 servings

2 cups whole milk
½ cup granulated sugar
Swerve Sweetener Granular - 12 Oz Lakanto Sweetener Monkfruit Classic - 8.29 Oz Swerve The Ultimate Sugar Replacement Truvia Sweet Complete Calorie Free Sweetener From The Stevia Leaf Bag - 16 Oz Truvia Sweet Complete Granulated All-Purpose Monk Fruit Sweetener
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Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ cup cornstarch
¼ tsp fine salt
2 tbsp unsalted butter, cut into small pieces
1 tsp pure vanilla extract

Instructions

1
Whisk together the sugar, cornstarch, and salt in a medium saucepan until evenly combined with no lumps.
2
Gradually pour in the milk while whisking constantly, starting with just a few tablespoons to form a smooth slurry before adding the rest, until fully incorporated and lump-free.

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