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custard gluten free


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custard gluten free 0 Picture


  • 2 cups heavy whipping cream
  • 5 large or 4 extra-large egg yolks
  • 3/8 cup sugar
  • 1 Tablespoon pure vanilla extract


Adapted from


Step 1

Preheat oven to 300°F.
Place all ingredients in medium size bowl; whisk until well blended.
Pour into remikens. I used 4 large remekins and filled each one equally.
Place them in a very large baking pan.
Fill the pan with boiling water, about half way up the sides of the remikins. Do not place any water in the remikins with the custard.
Bake for about 1 hour or until the custard becomes pretty firm. It will continue to thicken while cooling.
Place the custard in the refrigerator for at least 5 hours or overnight.

To avoid the leathery film that custards and puddings make while cooling you may place some plastic wrap over each dish. You can then scrape the pudding that will attach to it for use or your taste tests! If you are using this custard for cream puffs or crème brûlée there is no real need to add the plastic wrap, but of course you can add it, if you wish.

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