Healthy Sugar-Free, Df and Gf Infused Crème Pâtissière

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.

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

Directions at liliscakes.com

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