French Pastry Cream
This is a no fuss recipe that can be used in pies, pastries and cakes.
1/2 cup all natural sweetener (organic sugar, stevia blend, etc)
1/4 cup cornstarch
2 cups any full fat milk (cashew milk works the best but any will work)
4 large egg yolks
2 tablespoons unsalted butter (I used vegan buttery sticks)
1 teaspoon pure vanilla extract
NOTE: This must be kept in the refrigerator when not being consumed.