A dessert born from forgetting to buy all-purpose flour, the custard with rice flour amazed me with its taste and creaminess. Gluten-free, therefore also suitable for those intolerant to gluten, it is perfect both as a spoon dessert, to be served with cookies or dry pastries, and as a base for many desserts containing cream. We can flavor it with vanilla, lemon, rum, or orange, or in a chocolate version by adding cocoa or a few squares of dark chocolate. Let’s get to work and prepare the custard with rice flour together.
If you like creamy desserts, try these super tasty recipes!
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing custard with rice flour
- 4 egg yolks
- 4.2 oz sugar
- 1.8 oz rice flour
- 1 teaspoon vanilla extract
- 2.1 cups whole milk
Tools for preparing custard
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- 1 Saucepan
- 1 Whisk
Steps for preparing custard with rice flour
Heat the milk. Break the eggs and separate the yolks from the whites. We’ll use only the yolks. Put them in a saucepan with the rice flour and work with a hand whisk, adding a little milk. Add the sugar and mix well.
Add the remaining milk and, always stirring, cook over low heat. Flavor with vanilla extract or grated zest of an organic lemon. Keep over heat until the cream thickens.
Remove from heat and let cool, covering the cream with food wrap in contact with the cream to prevent the formation of a surface film. Once cold, place in the fridge.
Storage
We can store the custard with rice cream for a couple of days in the refrigerator.
