Custard is my favorite dessert next to ice cream and this one is my favorite, as it is a custard recipe for cream puffs! I also use it for creme brulee. It’s a great all-purpose gluten free custard, without the use of any flour. I created a Gluten Free Cream Puff Recipe yesterday upon the request of one of my readers and for my father who is visiting me. He’s Italian and cannot resist a cream puff, even a gluten free cream puff! A matter of fact, I had my best shaped cream puff on the table and had left the room. Upon returning, I found the cream puff in his mouth! I told him I was saving that one to fill and needed to take a picture of it. He said, “The damage is done!” and laughed! We both laughed. My father is 100% Italian and cream puffs are a delicacy. He loved that one but loved the ones I later filled even more. Being a connoisseur of cream puffs, he can attest to that this custard recipe for cream puffs is tops in his book! I hope you enjoy, as we both did!
The best custard you'll ever have is baked custard. This is the same recipe I use for creme brulee. You'll love it! Combine with some sweetened whipped cream to create lighter custard (Bavarian cream).
Ingredients:
- 2 cups heavy whipping cream
- 4 large egg yolks
- 3/8 cup granulated sugar
- 1 tablespoon pure vanilla extract
Instructions:
- Preheat the oven to 300°F.
- Place all ingredients in a medium size bowl; whisk until thoroughly combined.
- Pour into four 5-inch deep ramekins or one large dish.
- Place the ramekins in a large roasting pan and place on the center shelf of your oven with the rack pulled out of the oven. Pour boiling water around the ramekins, about half way up the sides. Do not place any water inside the ramekins with the custard.
- Bake for about 1 hour or until the custard becomes pretty firm. It will continue to thicken while cooling.
- Place the custard in the refrigerator for at least 5 hours or overnight to chill.
- To Make the Sugar Topping for Creme Brulee:
- Sprinkle granulated sugar on top of each custard cup and torch the top until the sugar caramelizes. If you don't have a good kitchen torch, use brown sugar and whatever you can use as a torch including your oven's broiler unit. Chill until ready to serve, uncovered.
Tips
To avoid the leathery film that custards and puddings make while cooling you may place some plastic wrap directly on the custard, not the bowl. You can then scrape the pudding that will attach to it for your taste tests!
If you are using this custard for cream puffs or crème brûlée there is no real need to add the plastic wrap, but of course you can add it, if you wish.
Years before i became gluten free, (it’s been twelve years now), my brother taught me to make puffs and i never ever thought I’d be making them gluten free. I cant wait to try them. Thankyou so much the puffs and custard sounds brilliant.
Stephanie, the trick to the cream puffs is to make sure you beat those eggs very long, to whip air into them. If you don’t, you’ll have flat pancakes. I’m so glad to know I’ve brightened your day!
~ Carla