Gluten/Wheat free Custard
I was just looking for a recipe for wheat free custard online and found a great one on a website created by Peter Thomson.
Peter’s got a book out that you can buy from Amazon
His recipes look very easy – none of that annoying American obsession with ‘cups’ for measuring and hardly any obscure or hugely expensive ingredients.
Here’s his recipe for custard (essential for Christmas!)
4 fl oz or 115ml can evaporated milk
3 oz or 75 g sugar
1 oz or 25g cornflour
¼ pint or 150ml milk
Stir the sugar into the evaporated milk in a pan and stir over a gentle heat until all the sugar has dissolved.
Bring to a simmer. Simmer gently for six minutes.
Mix the cornflour with a little cold milk into a smooth paste, then add the remaining milk and mix well.
Add the cornflour mixture to the evaporated milk mixture.
Heat the custard, stirring continuously, until it reaches a simmer and the custard thickens. Do not boil the custard.
Add the following flavourings to the cold cornflour mixture:
1 oz or 25g cocoa powder.
1 teaspoon instant coffee powder.
1 tablespoon orange juice.
2 drops vanilla essence.
Or buy the book -