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Gluten Free Vanilla Custard

Gluten Free Vanilla Custard Recipe

A rich, velvety gluten free vanilla custard made with real eggs, pure vanilla, and a naturally gluten-free thickener. Perfectly sweet, silky, and versatile, this dessert can be enjoyed warm or cold, served on its own, or transformed into a dreamy gluten free vanilla custard.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Canadian

Ingredients
 

  • 2 cups whole milk
  • ½ cups heavy cream
  • ½ cups granulated sugar
  • 3 large egg yolks - room temperature
  • 3 tablespoons cornstarch - certified gluten free
  • ¼ teaspoon salt
  • 2 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter - chilled & cubed
  • 2 large bananas - optional - ripe, sliced

Instructions

Scald the Dairy Base

  • Prevents burning and accelerates cooking time
    In a medium saucepan set over medium heat, combine the whole milk and heavy cream.
    2 cups whole milk, 1/2 cups heavy cream
  • Heat just until steam rises and tiny bubbles form around the inner edge of the pan (about 175°F / 80°C).
  • Do not bring to a full boil. Remove from heat.

Whisk the Dry & Egg Mixture

  • Crucial for preventing lumps in the final mixture
    In a separate heatproof mixing bowl, whisk together the granulated sugar, gluten-free cornstarch, and salt.
    1/2 cups granulated sugar, 3 tablespoons cornstarch, 1/4 teaspoon salt
  • Add the 3 egg yolks and whisk vigorously for 1 to 2 minutes until the mixture turns pale yellow and smooth.
    3 large egg yolks

Temper the Eggs

  • Prevents the egg yolks from scrambling
    Slowly pour about ½ cup of the warm milk mixture into the egg yolk mixture while whisking continuously.
  • Gradually whisk in another ½ cup of hot liquid.
  • This slowly warms the eggs so they combine smoothly without curdling.

Cook to Thick Smoothness

  • Activates the cornstarch thickener
    Pour the tempered egg mixture back into the saucepan with the remaining heated milk.
  • Place the pan over medium-low heat.
  • Whisk constantly, making sure to scrape the bottom and corners of the pan, until the mixture thickens and begins to gently bubble (about 5 to 7 minutes).

Finish with Butter and Vanilla

  • Ensures maximum shine and rich flavour
    Remove the saucepan from the heat.
  • Whisk in the cubed cold butter and pure vanilla extract until the butter is completely melted and the custard is glossy.
    2 teaspoon pure vanilla extract, 2 tablespoons unsalted butter

Strain and Chill

  • Guarantees a silk-smooth texture
    Pour the hot custard through a fine-mesh sieve set over a glass bowl to catch any stray bits of egg.
  • Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
  • Refrigerate for at least 2 to 3 hours until cold and fully set.

Nutrition

Serving: 120ml | Calories: 443.7kcal | Carbohydrates: 52.7g | Protein: 7.7g | Fat: 23.9g | Sodium: 208.3mg | Fiber: 1.8g
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