Pastry Cream gluten free

By tinathorn

Ingredients

• 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

Details

Adapted from glutenfreerecipebox.com

Preparation

Step 1

In a small sauce pan, add milk; and scald (not boil).
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.
Once the milk is scalded, turn stove to medium heat; slowly pour scald milk into egg mixture, whisking as you pour; cook until thickened, about 2 - 3 minutes, continuously whisking. 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. Once thickened, remove from heat, add the vanilla and stir.
Transfer to a bowl; cover with plastic wrap and refrigerate until cold. Serve with your favorite gluten free dessert.
Tips

To speed up the cooling of the custard, you may place it in an ice water bath.