Recipe: At Home Easy Custard Cream with Whole Egg (Gluten-Free Possible)

Recipe: At Home Easy Custard Cream with Whole Egg (Gluten-Free Possible) Delicious, fresh and tasty.

Easy Custard Cream with Whole Egg (Gluten-Free Possible). Great recipe for Easy Custard Cream with Whole Egg (Gluten-Free Possible). I combined and refined the recipes my friend taught me and a recipe I saw on TV. I made it with rice flour for one of my relatives who has celiac disease.

Not using the correct amount of cornstarch may result in a egg custard that is not thick enough.

Mixing the egg yolks, sugar and cornstarch too far in advance may cause the custard to become watery when cooked.

Return custard mixture back to original sauce pan now set on low heat.

You can cook Easy Custard Cream with Whole Egg (Gluten-Free Possible) using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Easy Custard Cream with Whole Egg (Gluten-Free Possible)

1. It’s 2 of Whole egg (large).

2. It’s 300 ml of Milk.

3. Prepare 60 grams of Granulated sugar (or caster sugar).

4. You need 45 grams of Cake flour (if using rice flour, 30 g).

5. You need 1 of Vanilla extract.

6. Prepare 2 tsp of Butter (unsalted).

Do not bring to a boil as the custard will curdle.

Serve warm and refrigerate any leftovers.

In a small bowl, beat egg yolks with a fork.

Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.

Easy Custard Cream with Whole Egg (Gluten-Free Possible) step by step

1. Preparation: (If you want to make it thoroughly), microwave and sift the flour (see Hints). It is not necessary if you are using the rice flour..

2. (The photo shown here is 1.5 times the recipe amount) In a heat-proof bowl, whisk together the granulated sugar and eggs. Once it is well combined, add the flour and mix well..

3. Gradually add the milk into the bowl and mix well..

4. Microwave the bowl for 30 seconds. Open the microwave door and stir..

5. Repeat the Step 4 procedure for 4 to 5 times. The cream starts to thicken. Mix it well each time..

6. Once the cream reaches your preferred thickness, add the vanilla extract and butter and mix well. The cream may seem too thin, but it will get thicker once it cools..

7. Put it in a resealable plastic bag, flatten it and let it cool. Once it cools down, snip the edge with a pair of scissors, and use it as a piping bag..

Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.

Bring back to a boil, stirring constantly.

Remove from heat, and add the vanilla extract.

Pour custard into a jug or pitcher, and serve.

My mother's recipe–eat on its own or pour over canned peaches or guavas or, my fave, bread pudding.