Vanilla Pastry Cream Filling

Perfect for filling gluten-free pastry crusts. Yummy to eat like pudding topped with strawberries, blueberries or granola.

Ingredients:

2 cups lactose-free milk

1/4 tsp vanilla powder*

6 egg yolks

1/2 cup maple syrup

1/4 cup cornstarch

1 T salted butter, softened

Instructions:

1. In a medium saucepan, boil the milk and vanilla powder.

2. On medium speed, whisk egg yolks and syrup in a stand mixer.

3. Add cornstarch to the mixer and

4. continue whisking.

5. Add 1/4 cup milk mixture to the mixer, and slowly add in the remaining milk to combine.

6. Pour through a strainer back into the saucepan.

7. Cook the filling on medium heat, whisking until thickened, boiling slowly.

8. Remove from heat and stir in the butter.

*Vanilla extract is high-histamine because of its fermentation and alcohol content. If you are following a low-histamine diet, I highly recommend vanilla powder. Aki vanilla powder is also refined sugar-free—sweetened with monk fruit powder.