Are you searching for a gluten-free custard cream recipe that is easy to make and uses whole eggs? Look no further than this 811 recipe! Not only is it gluten-free and delicious, but it’s also versatile and can be used in a variety of desserts.
Ingredients
- 2 cups whole milk
- 3 large egg yolks
- 1 large whole egg
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, heat the milk over medium heat until it reaches a simmer.
- In a medium bowl, whisk together the egg yolks, whole egg, sugar, cornstarch, butter, vanilla extract, and salt until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
- Remove from heat and strain through a fine-mesh sieve into a bowl.
- Cover the surface of the custard with plastic wrap and refrigerate until chilled and set, at least 2 hours.
Nutritional Information
- Serving Size: 1/4 cup
- Calories: 140
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 95mg
- Sodium: 90mg
- Total Carbohydrates: 19g
- Sugars: 15g
- Protein: 3g
Cooking Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours
Equipment
- Medium saucepan
- Medium bowl
- Whisk
- Fine-mesh sieve
- Plastic wrap
Serving Suggestions
This custard cream can be used as a filling for cakes, tarts, and pastries. It’s also delicious on its own, topped with fresh fruit or whipped cream.
Variations
This custard cream can be flavored in a variety of ways. Try adding a tablespoon of cocoa powder for a chocolate custard, or a tablespoon of espresso powder for a coffee flavor. You can also add a teaspoon of cinnamon or nutmeg for a spiced custard.
Substitutions
If you don’t have cornstarch, you can use tapioca starch or arrowroot powder instead. If you don’t have whole milk, you can use any type of milk you have on hand, but keep in mind that the custard may be less rich and creamy.
Storage
This custard cream can be stored in an airtight container in the refrigerator for up to 3 days.
Tips
- Be sure to whisk the custard constantly while it’s cooking to prevent lumps from forming.
- Use a fine-mesh sieve to strain the custard for a smoother texture.
- Make sure to cover the surface of the custard with plastic wrap to prevent a skin from forming as it chills.
Notes
This custard cream is gluten-free and can be used in a variety of desserts. It’s easy to make and uses whole eggs for a rich and creamy texture.
Frequently Asked Questions
Can I make this custard cream ahead of time?
Yes, you can make this custard cream up to 2 days ahead of time and store it in the refrigerator until ready to use.
Can I freeze this custard cream?
It’s not recommended to freeze this custard cream as it may separate and become grainy when thawed.
Can I use this custard cream as a filling for a cake?
Yes, this custard cream is a great filling for cakes or cupcakes. Just be sure to refrigerate the cake until ready to serve.
Personal Thoughts
This custard cream is one of my go-to fillings for cakes and pastries. It’s easy to make and has a rich and creamy texture that pairs well with a variety of flavors. I love that it’s gluten-free and uses whole eggs for added nutrition. Give it a try and see how versatile it can be!