Custard is the cream par excellence, the queen of fillings, with which we can prepare many desserts or simply eat it by the spoon as it is. Today, gluten-free custard, few ingredients, simple procedure for an extraordinary result. The milk must be whole and preferably fresh. You can safely use flour, I use cornstarch because I find it remains creamier and is gluten-free.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: About 2 lbs of custard
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Italian
- Seasonality: All seasons
Gluten-Free Custard Ingredients
- 6 Eggs (Only yolks)
- 2 cups Whole milk
- 2/3 cup Sugar
- 5 tbsps Cornstarch (maizena)
- 1 pod Vanilla
Tools
- 1 Saucepan
- 1 Hand Whisk
- Plastic Wrap
Gluten-Free Custard Preparation
Let’s see how to prepare the custard.
I recommend leaving the milk out of the refrigerator, otherwise it will be too cold. Separate the yolks from the whites (with the whites you can make meringues). In a saucepan, beat the yolks well with the sugar, vanilla pod, and cornstarch, being careful not to form lumps, add the milk slowly while stirring well. Place the saucepan on the stove over low heat, stirring continuously with the whisk or a spoon until it thickens. When ready, cover with plastic wrap adhering to the custard, so it will remain soft and not dry out on the surface.
Notes
If there is leftover custard, store for up to 2 days in the refrigerator covered with plastic wrap or in a closed container.
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