INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
Bring whipping cream to a simmer in a medium saucepan over medium heat. In a medium bowl, whisk egg yolks with Swerve and salt.
Step 2
Slowly whisk about half of the hot cream into the yolks to temper, then return the yolk/cream mixture back to the saucepan and cook until thickened, 4 to 5 minutes more, whisking constantly. Watch it carefully and do not let it curdle.
Step 3
Remove from heat and whisk in butter and vanilla extract. Sprinkle surface with xanthan gum and whisk vigorously to combine. Let cool about 10 minutes.
Step 4
If pouring onto a dessert, do so while cream is still warm; otherwise, refrigerate 2 to 3 hours, until pastry cream is set.
Makes about 8 servings.
