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This Gluten-Free Homemade Custard is a family favourite which is whipped up regularly to pour over our cosy desserts. It’s a simple 10 minute vanilla custard, made from easy ingredients and is richer, more flavourful and without the added colours or preservatives that you in a tin of powder or even fresh custard from the supermarket. For 5 minutes of extra time this homely, comforting and wonderfully tasting custard is totally worth the trouble.
I get it! I am a harassed mum of 4 littles and when it comes to dessert then making custard from scratch to pour on top of your Homemade Apple Crumble might seem like one step too far. That tin of Bird’s Custard which you keep in the cupboard for emergencies is just so convenient.
But what if I told you that making your own really good Gluten-Free Vanilla Custard is easy, foolproof and I promise takes no longer than 10 minutes.
Plus the flavour of custard from scratch will blow your mind! it absolutely levels up your dessert game. Your family will think you own the kitchen and if they are anything like my kids then they will be demanding the custard as the dessert not the accompaniment!! There is nothing more satisfying when they tell their friends ‘yeah, but mummy’s custard is the best!’ I’m tempted to get a plaque of that quote framed in my kitchen.
Table of contents
- Why you’ll love this recipe
- Watch the video to see how to make it
- Custard or crème anglaise?
- Ingredients needed
- How to make Gluten-Free Custard
- Tips and troubleshooting
- Shop the recipe
- How to store
- How to freeze
- Gluten-free desserts to serve with custard
- Variations
- How to make dairy-free custard
- More gluten-free sauce recipes you’ll love!
Why you’ll love this recipe
- Easy. Not only is this Gluten-Free Vanilla Custard so simple to make but it’s an easy recipe to remember so when you are in the supermarket you can naturally reach for the ingredients.
- Eggs. This custard uses 6 medium sized egg yolks so it is gloriously rich.
- No added colour. That mellow sunshine yellow comes from using the best eggs, not from food colouring!
- Real vanilla. This time I want to implore you to use an actual vanilla bean rather than extract. The flavour is a little brighter and the look of those speckled vanilla pods throughout the custard makes it look so appetising.
- Whole milk + double cream. Using both gives our custard the right consistency and a little luxury that just using milk does not.
- Extra dash of double cream. We also add a dash of cold cream to the custard right at the end which makes it taste just a little fresher.
- Foolproof. There will be no curdled custard here thanks to a smattering of cornflour (cornstarch) whisked into our eggs. If it’s okay for Delia’s custard recipe then it’s okay by me. Plus it gives a lovely smooth texture.
- Perfect pourable consistency!
Watch the video to see how to make it
Custard or crème anglaise?
A crème anglaise is the French culinary term for this kind of pourable vanilla custard which is used as a sauce for desserts.
Ingredients needed
- Egg yolks. This recipe uses medium size. Each whole egg (including shell) weighs 60g which is a large medium/small large. Use the best free range eggs you can get, Burford Browns have a lovely rich orange yolk.
- Caster sugar. This is a fine white baking sugar. Granulated sugar is okay too.
- Double cream. Or you can sub heavy cream.
- Whole milk. Using full fat gives our custard more creaminess.
- Vanilla bean. I urge you to use an actual pod for those beautiful vanilla seeds. You can sub for 1 ½ teaspoons vanilla extract.
- Cornflour (cornstarch). Helps to avoid a curdled custard and makes your sauce velvety smooth.
How to make Gluten-Free Custard
For full recipe instructions go to the recipe card at the end of this post.
- Pour double cream and milk into saucepan with vanilla pod and seeds. Heat until just under a low boil.
- Meanwhile whisk egg yolks, sugar and cornflour until smooth.
- Pour the cream into the eggs in a slow steady stream, whisking the eggs all the while.
- Strain the thin custard back into the saucepan and whisk continually on a medium heat until it thickens and starts to gently bubble.
- Remove from the heat and stir in the extra double cream. Continue whisking to ensure the custard is smooth with no lumps.
- Serve immediately.
Tips and troubleshooting
- Remove the vanilla seeds out by halving the vanilla pod lengthways to split open and scrape the seeds out with the blunt side of a knife or a small palette knife.
- Whisk the cream and milk with the vanilla in the saucepan to get the seeds to separate in the liquid as they have a tendency to clump together.
- Don’t boil the cream/milk, watch it heat carefully so that you remove it from the heat just as it starts to shimmer with bubbles forming under the surface.
- Pour the cream and milk into a measuring jug so that when you pour into the eggs you can control the slow consistent stream which helps to avoid the eggs curdling.
- Give your heated cream an extra whisk just before pouring into the eggs as a skin might have formed.
- Place the bowl or jug of eggs/sugar onto a damp tea towel on your work surface, this will help hold it in place so you can whisk with one hand and pour the cream with the other without it moving around.
- Whisk your custard continually and don’t leave it to its own devices or lumps will start to form.
- As soon as the custard has thickened then remove from the heat.
- To stop a skin from forming on your gluten-free homemade custard then you can either rub the surface with a knob of butter or sprinkle caster sugar over the surface or press a sheet of cling film or baking parchment to the surface of the custard.
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How to store
The custard will keep for up to 3 days in an airtight container in the fridge.
Re-heat in a saucepan until it just reaches a boil, whisking well to smooth out any lumps.
How to freeze
You can freeze this Gluten-Free Vanilla Custard in an airtight container with a sheet of plastic wrap pressed to the surface. Store in the freezer for up to 1 month.
Defrost in the fridge overnight. Whisk thoroughly whilst re-heating in a saucepan to ensure the custard is smooth.
Gluten-free desserts to serve with custard
- Gluten-Free Spotted Dick
- Gluten-Free Apple Blackberry Crumble
- Bramley Apple Mincemeat Pudding
- Gluten-Free Bread and Butter Pudding
- Gluten-Free Frangipane Tart
- Gluten-Free Traditional Christmas Pudding
Of course this Gluten-Free Homemade Custard is made to be poured over your favourite dessert. However, cold custard straight from the fridge is an utter delight and a dessert to be savoured in and of itself.
Variations
- Lemon Custard. Replace the vanilla with a thinly peeled strip of lemon zest.
- Lavender Custard. Replace the vanilla with tablespoon dried edible lavender.
- Thyme Custard. Infuse your milk/cream with 2 sprigs fresh thyme.
- Baileys Custard. Add 2 tablespoons Baileys to the finished custard.
How to make dairy-free custard
- You can swap the whole milk for your favourite plant based milk, I recommend either oat milk, cashew milk or almond milk.
- The double cream can be substituted with coconut cream (i.e. the cream that is skimmed off the top of a tin of coconut milk).
I wouldn’t recommend using coconut milk and coconut cream as the flavour will be overpowering.
More gluten-free sauce recipes you’ll love!
I urge you to give this Gluten-Free Homemade Custard a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Gluten-Free Homemade Custard
Ingredients
- 6 egg yolks - medium size
- 40 g caster sugar
- 300 ml double cream
- 200 ml whole milk
- 1 vanilla bean
- 2 teaspoons cornflour - cornstarch
Instructions
- Scrape the seeds from the vanilla pod into a large saucepan, along with the pod, the milk and 200ml of the double cream.
- Heat on a low heat until just under a boil. Watch the surface carefully and when it starts to shimmer with tiny bubbles just underneath the surface then remove from the heat.
- Whisk the egg yolks, caster sugar and cornflour until light and creamy in a large measuring jug or bowl.
- Pour the heated cream into the eggs in a long steady stream, whisking the eggs continually.
- Strain this thin custard back into the saucepan to remove the vanilla pods and any husks. Then whisk continually on a medium heat until the custard thickens and starts to gently bubble.
- Remove from the heat immediately, stir in the extra 100ml double cream and continue whisking for a minute or so to ensure the custard is smooth with no lumps.
- Serve immediately.
Video
Notes
Ingredient substitutions
- Vanilla Bean. You can substitute with 1½ teaspoons vanilla extract.
- Double cream. You can swap for heavy cream.
Dairy Free
You can swap the whole milk for your favourite plant based milk, I recommend either oat milk, cashew milk or almond milk. The double cream can be substituted with coconut cream (i.e. the cream that is skimmed off the top of a tin of coconut milk). I wouldn’t recommend using coconut milk and coconut cream as the flavour will be overpowering.Tip #1
Remove the vanilla seeds out by halving the vanilla pod lengthways to split open and scrape the seeds out with the blunt side of a knife or a small palette knife.Tip #2
Pour the heated cream/milk into a measuring jug so that when you pour into the eggs you can control the slow consistent stream which helps to avoid the eggs curdling.Tip #3
Place the bowl or jug of eggs/sugar onto a damp tea towel on your work surface, this will help hold it in place so you can whisk with one hand and pour the cream with the other without it moving around.Tip #4
To stop a skin from forming on your finished custard then you can either rub the surface with a knob of butter or sprinkle caster sugar over the surface or press a sheet of cling film or baking parchment to the surface of the custard. I have included even more in depth tips and troubleshooting in the full post above.How to store
The custard will keep for up to 3 days in an airtight container in the fridge.How to freeze
Freeze in an airtight container with a sheet of plastic wrap pressed to the surface. Store in the freezer for up to 1 month. Defrost in the fridge overnight.How to re-heat
Re-heat in a saucepan until it just reaches a boil, whisking well to smooth out any lumps.Ingredient measurements
Please note that the US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results.READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition Information
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.The nutrition serving is for 1 serving of custard, assuming the custard is divided between 6 servings.
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