Making Gluten-Free Vanilla Custard with Siobhan Muir

Описание: This is one of those recipes you really need to know if you ever need custard for anything, and you can't find custard thickening powder in your locality. We couldn't find it here in Cheyenne, Wyoming, so here's a way to make it that anyone can use (and we made it gluten-free).

INGREDIENTS

2 1/2 cups milk
5 egg yolks
3/4 cup sugar
2/3 cup gluten free 1:1 baking flour
2 Tbsp butter
1 Tbsp vanilla

DIRECTIONS

Heat milk in a large sauce pan until bubbles appear around the edge on medium heat.

While the milk is heating, separate whites from yolks, and beat the egg yolks and sugar in a large bowl with a wire whisk OR in your mixer with the whisk attachment on medium until they are pale yellow and thick, about 3 minutes.

Reduce speed on your mixer and add the flour on 'stir' speed. Increase the speed to low and beat in flour until well mixed. Then gradually add the hot milk.

Pour all back into the sauce pan and cook over medium high heat, stirring constantly, until mixture thickens and comes to a boil. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring.

Lower the heat, and continue cooking and stirring for 2-3 minutes. Mixture will be quite thick. Remove from heat and stir in butter and vanilla.

Place a piece of wax paper directly on the surface of the custard, as close to the edges as you can get, to prevent a skin from forming and chill in the fridge for at least 2 hours.

Note: if the custard becomes too stiff after it's chilled, gradually stir in 2 to 4 Tbsp of cream or milk, 1 Tbsp at a time. If you want to make chocolate custard, just add three squares of baking chocolate to the milk in the first step, stirring until melted.