Gluten Free Vanilla Cream

Ingredients

Technically custard is made with eggs and pudding isn’t. That makes the base of this recipe vanilla pudding, which is then transformed into a light, silky smooth treat, by folding in freshly whipped cream.

• Sugar - Rather than experiment with lower glycemic sugars I cook with white sugar and try to limit the amount of sugary things I eat.

• Cornstarch and sweet rice flour - I did a head-to-head comparison with cornstarch alone vs cornstarch with sweet rice flour.

• Milk - 2% is the milk most often in my fridge so I made this recipe using it. You can perfect this recipe using what you typically have in your fridge.

• Vanilla - Essential to live up to the name of this recipe.

• Whipping cream - This is real cream that you whip. Nothing that comes in a spray can.

See recipe card for full ingredient list and exact amounts.

Instructions

Don't over whisk, learn the technique. Whisking too vigorously and continuously can break a sauce made with cornstarch. It will become a watery mess and there is no going back. Simply allow the heat to thicken the sauce and gently whisk as it thickens. Whisking creates a smooth sauce and prevents burning on the bottom of the pan.

Substitutions: Cornstarch vs Sweet Rice Flour for Thickening

Cornstarch is commonly used to thicken gravy, sauces and creamy desserts but gluten free cooks need options. My original recipe was made with a combination of wheat flour and cornstarch. I wanted to know how it would turn out with cornstarch alone compared to cornstarch with sweet rice flour. Here’s what I found.

Cornstarch and sweet rice flour - This combination made a more firm vanilla cream that would hold up in a tart shell. It did require extra beating to soften the base before adding the whipped cream, but for me the taste was exactly the same.

Cornstarch Alone - Made with cornstarch only the vanilla cream was silky smooth but a bit softer. That means it would be ideal to serve in a dish but would run out of a pastry shell when cut. You can definitely serve it in individual tart shells that people typically eat in one or two bites.

Variations

Valentine's Variation - Red fruit is perfect for a Valentine's dessert and individual portions can be served in tiny liqueur glasses or larger martini glasses. Serve a heart shaped sugar cookie on the side for the ultimate romantic dessert.

Summer Variation - Serve vanilla cream in small tart shells, decorate with seasonal fruit and edible flowers from your garden.

Holiday Variation - In December fill a full size tart shell with vanilla cream and decorate with orange segments and pomegranate arils for an impressive dessert.

Storage

The base vanilla pudding, before the whipping cream is folded in, can be made 1-2 days in advance. The actual Vanilla Cream is best served the day the whipped cream is folded into it. Do not let the leftovers go to waste. Taste it daily until it is all gone and you get to decide how long it will last in the fridge. That's what us food bloggers do.

Get The Tools

Learn to transform your tried-and-true recipes into a gourmet dessert. Buy the dishes you love but always check the back of those tall cupboards and get creative with the dishes you seldom use.

• Spoon vanilla cream over fresh berries in regular wine glasses, stemless wine glasses or martini glasses.
• For a casual, outdoor party serve vanilla cream in tiny Mason Jars with a fruit platter on the side.
• Another popular idea is to serve vanilla cream in shot glasses or these small square dishes. Don't forget the tiny spoons, real or disposable. I sometimes see them at the Dollar store.
• Fill a pre-baked tart shell with vanilla cream, top with fresh berries and brush with a glaze of melted jelly. Garnish with your own edible flowers for a show-stopping dessert.