Gluten Free Pastry Cream

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.

Gluten Free Pastry Cream


Yield: Enough to fill a banana cream pie - one 9-inch or 2 tart pans

Gluten Free Pastry Cream

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


  1. In a small sauce pan, add milk; and scald (not boil).
  2. 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.
  3. 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.
  4. 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.)
  5. 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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