Gluten-free orange custard cream – A very good and dense orange-flavored custard.
Preparation time 30 minutes
5 egg yolks
100 g of sugar
juice and zest of 1 orange (the juice is about 100 ml)
400 ml of milk
30 g of cornstarch
20 g of rice starch
1 pinch of salt
The total amount of liquids should be 500 ml, then measure the orange juice first and then add milk until it reaches 500 ml. Put the liquids to heat on the fire with the orange peel cut into strips. When the milk is hot (without boiling it) remove the peels.
In the meantime, lightly beat the yolks with the salt and sugar with a hand whisk.
Then add the sieved starches and mix. Add 2-3 tablespoons of hot milk and stir again.
Pour the mixture into the saucepan and, stirring constantly, bring to a boil. Cook over low heat, stirring constantly until the desired consistency is reached (usually 2-3 minutes).
Should lumps form, your cream can still be recovered, with an immersion mixer or blending it in the classic mixer.
Transfer the cream into a bowl, which you have previously cooled in the freezer for about 30 minutes, and put it into a larger bowl with some ice on the bottom. Cover with a transparent film in contact with the cream and leave to cool.
Your cream is ready to fill tarts, cookies, or to eat with a spoon!
I used this cream to make a really good gluten-free cocoa pie with orange cream:
More gluten-free cakes: