Vanilla and Chocolate Pastry Cream

Ingredients

• Egg Yolk1 count (15 g)
• Milk1/2 cup (120 ml)
• Cornstarch1 tablespoon (10 g)
• Vanilla Extract1 teaspoon (5 g)
• Cocoa Powder1 teaspoon (5 g)
• Stevia2 packet (2 g)

Instructions

1. 1

   Step 1

   In a small pot, add the egg yolk with the cornstarch and stevia. Mix with a whisk until combined.

2. 2

   Step 2

   Add the vanilla extract and mix again.

3. 3

   Step 3

   Pour the milk and mix again. Take it to a medium-high heat and use the whisk to stir constantly.

4. 4

   Step 4

   Once boiling, keep stirring until thick and turn off. It'll be approximately 1 minute.

5. 5

   Step 5

   Divide the mixture in two, add the cocoa powder in one of the mixtures and mix until combined.

6. 6

   Step 6

   Put the two mixtures in a glass.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vanilla and Chocolate Pastry Cream can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.