gluten free custard

A classic gluten free trifle recipe, made with fresh berries, gf pound cake, and easy gluten free custard, and whipped cream.

Gluten Free Trifle with Gluten Free Custard

sugar

superfine white rice flour

salt

milk

vanilla extract

strawberries

white wine vinegar

blueberries

heavy whipping cream,

confectioners' sugar

Place the egg yolks in a medium, heat-safe bowl.  Place them to the side of the stove, within reach.

Place a separate large bowl on the side with a fine mesh sieve positioned above it.

In a medium-size, heavy bottom saucepan, place the granulated sugar, rice flour, salt and just enough milk to create a thin paste (about 1/4 cup), whisking constantly until smooth. Add the rest of the milk and whisk again until smooth.

Place the saucepan over medium-low heat and, whisking frequently, heat until just beginning to simmer. Drizzle about 1/2 cup of the hot milk mixture into the bowl with the egg yolks

Scrape the egg yolks with the added milk mixture into the saucepan. Cook again over medium-low heat, whisking frequently, just until the mixture thickens enough that the whisk leaves a visible trail in the custard (about 3 minutes).

Working quickly, scrape the custard into the sieve above the bowl. Stir to pass it through the sieve, then whisk in the vanilla extract until smooth. Don’t try to pass any solid bits through the sieve.

Place plastic wrap directly on the surface of the hot custard and allow to cool to room temperature.

Refrigerate with the plastic wrap on top for at least 2 hours and up to 3 days.

Prepare the custard

Slice the prepared pound cake into 3/4-inch square cubes, and set it aside.

Wash all of the berries and pat them dry. Set the blueberries aside.

Hull the strawberries by slicing off the greens and any white tops. Slice enough of the strawberries vertically as necessary to get 20 vertical slices to display on the edge of the trifle bowl.

Chop the remaining strawberries and place them in a separate, medium-size bowl. Add the white wine vinegar, toss to coat, and set aside.

Line the bottom of your trifle bowl with the squares of cake in a tightly packed single layer of cubes.

Remove the custard from the refrigerator, and uncover it. Whisk the custard vigorously until smooth, and spoon or ladle half of the cream on top of the cake cubes. Spread the custard into an even layer.

Stand up the strawberry slices against the side of the bowl along the perimeter, nestled into the custard. Top with half of the chopped strawberries and half of the blueberries.

Top with another tightly packed single layer of cake cubes.

Top the cake with another layer of custard, and repeat the sliced strawberry procedure.

Top with the rest of the chopped strawberries and the remaining blueberries, but reserve a few blueberries for decoration.

Cover the trifle tightly, and refrigerate the trifle for at least 2 hours and up to overnight.

Right before serving, place the cold whipping cream in the bowl of a stand mixer fitted with the wire whisk or a large bowl with a hand mixer and whip until soft peaks form.

Add the confectioners' sugar, and whip again until stiff, but not dry, peaks form.

Uncover the trifle, top with the whipped cream in an even layer, and top with the reserved blueberries. Serve chilled.

Prepare and assemble the trifle

A deliciously creamy and soft baked custard served with roasted rhubarb

Baked Custard and Roasted Rhubarb

cream

caster sugar

egg yolks

vanilla paste

rhubarb (washed and chopped)

Preheat the oven to 170°c (340°f) or 160°c (320°f) if fan assisted.

Cut the rhubarb into small chunks and place into a baking tray. Sprinkle the caster sugar over it and cover the whole tray with tinfoil.

Roast the rhubarb for 10-20 minutes (time depending on how big the chunks are) until barely soft. To check if the rhubarb is done, poke it with a sharp knife, if it presses in easily, it&#39;s cooked. Remove from the oven and leave to one side to cool.

Roasted Rhubarb

Begin by adding the cream, sugar and vanilla to a saucepan or deep sided pan.

Heat on a medium heat until the cream is close to boiling, you will start to see small bubbles forming. Remove from the heat and immediately add in the egg yolks and whisk briskly.

Carefully pour the hot custard into a bowl or container through a sieve to remove any lumps or overcooked egg. Place cling film or plastic wrap directly onto the surface of the hot custard to prevent a skin forming.

Allow to cool for at least 1 hour. For best results, place into the fridge overnight but you can also cook it the same day.

Preheat the oven to 120°c (240°f) or 110°c (220°f) if fan assisted.

Carefully line the cake tin with tinfoil, pressing the tinfoil into the corners gently so you don&#39;t tear it. Whisk the cooled custard to make sure the vanilla is equally distributed and pour the custard into the lined cake tin.

To remove the bubbles, you can briskly use a blow torch by quickly brushing the flames over the surface of the custard.

Place the cake tin into the larger deep tray. Carefully pour water into the tray, avoiding the cake tin, until the water reaches about halfway on the cake tin.

Bake for 1 hour until the custard has firmed up and when carefully jiggled is not liquid anymore.

Allow to cool for a couple minutes before removing the cake tin from the water and allowing to cool fully.

Once cooled, place into the fridge for another hour or overnight if possilble if you want to slice it. You can also just spoon it out to serve.

To serve, add a slice to a plate and add on a large spoonful or two of the roasted rhubarb.

Leftovers can be kept in the fridge tightly wrapped or in an airtight container for up to 3 days.

Baked Custard

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Baked Custard and Roasted Rhubarb

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