In preparation for my upcoming banana cream pie recipe, I decided to create a gluten free pastry cream recipe, instead of using my go-to Gluten Free Baked Custard, which I use in almost all of my desserts calling for custard. That recipe is actually my creme brulee recipe, but it’s a good catchall. This recipe thickens quickly, which is a pleasure for a change when compared to most custard and pudding recipes. A matter of fact, you may wish to cut back on some of the flour or starch.
This recipe is available to the general public/non-paid members.
A gluten free pastry cream with all the richness of real pastry cream.
- 2 1/2 cups whole milk (I used half non-fat + 1/4 cup heavy whipping cream)
- 12 large egg yolks
- 1/2 cup granulated white sugar
- 1/4 cup Carla's Gluten-Free All-Purpose Flour Blend Recipe
- 3 Tablespoons cornstarch (or potato starch, if corn intolerant)
- 2 teaspoons pure vanilla extract
- In a small sauce pan, add milk; and scald (not boil).
- In a medium sized pan, add sugar and egg yolks; whisk until creamy; add the flour blend and cornstarch; and whisk again until well blended.
- Once the milk is scalded, turn stove to medium heat; slowly pour scalded milk into egg mixture, whisking as you pour. Whisk constantly and cook until thickened. Then lower heat to low and cook for an additional 2 minutes. It will thicken in about 2 - 3 minutes, but cook passed this point to soften flour and starch. Be sure to scrape the bottom, and especially the bottom edges/corners of the pan, to prevent sticking and clumping. If clumping occurs, you may puree the custard with a handheld blender right in the pan, or in a regular blender.
- Once thickened, remove from heat, add the vanilla and stir. (I find that instead of stirring the mixture, using an immersion handheld blender works best. Otherwise it lumps easily.)
- Transfer to a bowl; cover with plastic wrap and refrigerate until cold. It is best to refrigerate overnight. Long refrigeration prevent a floury flavor. Serve with your favorite gluten free dessert.
To speed up the cooling of the custard, you may place it in an ice water bath.
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