Pastry Cream - to fill 1 x 8 inch tart case
- 280 ml milk
- 50g caster sugar
- 2 eggs
- 40g cornflour
- 10g gluten free custard powder
- a few drops of vanilla extract
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Pour the milk into a large saucepan and place on the heat.
Beat the sugar and eggs together until white and creamy.
Stir the cornflour and custard powder into the egg.
When the milk has come to the boil whisk half the milk into the egg mixture then pour this back into the hot milk. Stir over a low heat until the mixture thickens then beat until smooth.
Cool and store in a fridge until needed.
The custard can be made thinner by whisking in milk until it is the required consistency.
If using to fill a pastry case, pour into the cooked pastry case while still hot. Leave to cool then place the pastry case in the fridge until just before needed.
how to make this recipe dairy free...
Use your choice of dairy free milk in place of milk. I use almond milk.
Gem's hints and tips
If the heat is too high the mixture will scramble.
Why not try…
Chocolate pastry cream – stir in 50g cocoa powder with the cornflour and custard powder.
For a richer chocolate pastry cream- stir 50g melted plain chocolate into the cooked custard while still hot.
Pastry cream is very versatile and is used in many of the cold dessert recipes.