Gluten-Free Cinnamon Ginger Custard is a rich, silky, and creamy sauce with aromatic spice flavors. This velvety sauce is wonderful by itself or as a topping for pancakes, waffles, or filling in crepes. A delectable and versatile sauce that can be eaten warm or cold. Consequently, it is yummy cold with a dollop of whipped cream. This custard is full of Autumn flavors. At any rate, the custard is a classic dessert. In fact, most custards are made by cooking over a double boiler.
Gluten-Free Cinnamon Ginger Custard:
In all honesty, it will soon become an Autumn favorite. Drizzled on top of other breakfast foods, desserts, or even by itself.
What comes to mind when you think about Fall? For me, they are Cinnamon, Ginger, Clove, Mace, Allspice, Nutmeg, and Cardamom. These are the spices that came to mind when I was thinking about creating a filling recipe. Hence, this custard contains the spices that are in Pumpkin Pies. Even better when you use it with Homemade Pumpkin Spice Syrup.
Most importantly, don’t allow this custard to boil. Boiling can cause lumps. But don’t worry, just put it through a strainer. Indeed this sauce has so many applications. Thin it for a sauce, or use it for a filling, or use it to drizzle on top of baked goods. Indeed, it is a good recipe to have in your repertoire. To thin simply add a little water at a time until desired consistency.
Gluten-Free Cinnamon Ginger Custard
3/4 c cream
3/4 c milk
2 tbsp maple sugar
2 whole eggs
4 tbsp tapioca flour
1 pinch of pink salt
1/2 tsp cinnamon
1/4 tsp ginger
1 pinch of clove
First, whisk to combine cream, milk, and eggs together. Secondly, whisk in the remaining ingredients until combined. Lastly, heat the ingredients up in a double boiler. Finally, whisk for approximately 10 – 15 minutes. Continue whisking until a pudding-like consistency develops. The custard will continue to thicken as it is still hot. Lastly, allow the custard to cool slightly, before placing plastic wrap down onto the top of the custard. Thereby ensuring that a skin doesn’t develop on top of the custard. Can be used right away as a filling for crepes or can be stored in the fridge until completely cooled and chilled.
If using for crepes spread a small amount on the crepe and then roll-up.
Gluten-Free Cinnamon Ginger Custard Recipe
- 3/4 cup heavy cream
- 3/4 cup milk
- 2 tbsp maple sugar
- 2 whole egg yolks
- 4 tbsp tapioca flour
- 1 pinch of salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1 pinch of clove
- First, whisk to combine cream, milk, and eggs together.
- Secondly, whisk in the remaining ingredients until combined.
- Lastly, heat the ingredients up in a double boiler.
- Finally, whisk for approximately 10 - 15 minutes.
- Continue whisking until a pudding-like consistency develops.
- The custard will continue to thicken as it is still hot.
- Lastly, allow the custard to cool slightly, before placing plastic wrap down onto the top of the custard.
- Thereby ensuring that a skin doesn't develop on top of the custard.
- Can be used right away as a filling for crepes or can be stored in the fridge until completely cooled and chilled.
- Best if used within 3 days.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 5 g||8 %|
|Saturated Fat 3 g||15 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 39 mg||13 %|
|Sodium 24 mg||1 %|
|Potassium 34 mg||1 %|
|Total Carbohydrate 2 g||1 %|
|Dietary Fiber 0 g||0 %|
|Sugars 1 g|
|Protein 1 g||2 %|
|Vitamin A||4 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|