We haven't tried using Instant ClearJel in the place of cornstarch in the recipe, but we think it's worth trying. Instant ClearJel is a bit stronger than cornstarch in how readily it thickens things so you might want to start with using 3 tablespoons. Consider mixing the Instant ClearJel with 1/4 cup (half) of the sugar in the recipe and set it aside. (This will prevent the Instant ClearJel from clumping when it's added to the liquid.) Add the sugar and Instant ClearJel right at the end in step 4, when the mixture is being whisked and thickening. Make sure the mixture still boils, even though it will thicken immediately after adding the Instant ClearJel. Feel free to experiment with using slightly more or less Instant ClearJel based on what you're planning to do with your pastry cream. Good luck! Kye@KAF

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