Gluten-free custard with the Thermomix

Here's how to make a gluten-free custard with the Thermomix, in a short time and with few ingredients without any effort!

We have decided to show you a quick and easy recipe to satisfy even the greedy cravings of those with intolerances . Today we will see how to prepare gluten-free custard with the Thermomix, in order to give everyone the opportunity to enjoy a good dessert without changing the good flavor of the classic cream.

You can follow this recipe by making some small variations based on your tastes and the ingredients you have at your disposal. However, a few will be enough and, with the help of the Thermomix, we will quickly create a frothy cream without any effort. You can use it as a dessert decorated with chocolate flakes, or as a filling for the most delicious gluten-free desserts. Let's move on to the quick recipe!

Preparing the gluten-free custard recipe with the Thermomix

1. Pour the lemon zest and sugar into the bowl and chop for 10 seconds. speed 10 . Collect the mixture deposited on the bottom with a spatula.
2. Add milk, eggs and potato starch and cook for 7 minutes. 90°C at speed 4 .
3. Pour the cream into a large container and cover with cling film to prevent a skin from forming on the surface.
4. Let it cool completely before using it.

Tips and ideas for gluten free custard with the Thermomix

Flavor the cream for celiacs with the Thermomix with lemon or orange juice for a more accentuated sour flavor as we did with the orange cream or with a pinch of cinnamon or a spoonful of vanilla sugar for a delicate aroma. Instead, add 100g of chopped dark chocolate to the knife once cooked for an even more delicious version. Let it dissolve by stirring for 1 minute. speed 1.

You can replace the corn starch with rice starch or potato starch. Depending on your tastes, you can use a vanilla pod instead of lemon zest by opening the end of the pod and removing the seeds with a knife.

Conservation

Store the custard in the fridge when it is already cold for a maximum of two days in an airtight container with cling film in contact so that a crust does not form on the surface.

Read also

Gluten-free custard: a revolution in the kitchen