Vanilla Pastry Cream Low Fat
Indulge in the velvety richness of this Low-Fat Vanilla Pastry Cream, a lighter take on a classic dessert essential. With the perfect balance of creamy low-fat milk, fragrant vanilla bean paste, and a hint of sweetness from granulated sugar, this silky-smooth pastry cream offers all the decadence without the guilt. The cornstarch and egg yolks create a luxuriously thick texture, while the optional touch of butter adds an extra layer of indulgence. Perfect as a filling for éclairs, tartlets, or layered cakes, or simply enjoyed on its own, this recipe is quick to prepare with just 10 minutes of prep and provides a healthier alternative to traditional pastry creams. Whether you're elevating your desserts or savoring a spoonful straight from the bowl, this versatile treat will soon become a staple in your kitchen.
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Recipe Information
Ingredients
- 500 ml Low-fat milk (1% or 2%)
- 70 g Granulated sugar
- 35 g Cornstarch
- 3 large Egg yolks
- 2 tsp Vanilla bean paste or vanilla extract
- 10 g Unsalted butter (optional, for added silkiness)
Instructions
In a medium saucepan, combine the low-fat milk and half of the granulated sugar (35 g). Heat the mixture over medium heat until it is hot but not boiling. Stir occasionally to prevent scorching.
While the milk heats, whisk together the remaining sugar (35 g), cornstarch, and egg yolks in a medium bowl until smooth and pale in color.
Once the milk is heated, slowly pour about 1/3 of it into the egg mixture while whisking constantly. This tempers the eggs and prevents them from scrambling.
Return the tempered egg mixture to the saucepan with the remaining milk. Reduce the heat to medium-low and continue whisking constantly as the mixture thickens, about 4-6 minutes.
Once the cream is thick and bubbling slightly, remove it from the heat and whisk in the vanilla bean paste or vanilla extract. If using the optional butter, whisk this in now until fully incorporated for added creaminess.
Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps, ensuring a silky finish.
Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 2 hours before using as a filling or serving.
Nutrition Facts
Calories |
149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 17.3 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 119 mg | 9% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
