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, this custard will have your taste buds in heaven. Just look at the picture below to see the filling dripping out of these pumpkin crepes. 
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 Autumn? 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.
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.
Amazon has tapioca flour, pink salt, maple sugar, cinnamon, ginger, and clove.
Gluten-Free Cinnamon Ginger Custard
Ingredients:
-
- 3/4 c unsweetened canned coconut milk or cream
- 3/4 c almond milk or milk
- 2 tbsp maple sugar
- 2 whole eggs
- 1/8 tsp cardamom
- 4 tbsp tapioca flour
- 1 pinch of pink salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1 pinch of clove
Directions:
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 used for crepes spread a small amount on the crepe and then roll up.
Gluten-Free Cinnamon Ginger Custard Recipe
Equipment
Ingredients
- 3/4 cup canned unsweetened coconut milk or heavy cream
- 3/4 cup almond milk or 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
- 1/8 tsp powdered cardamom
Instructions
- First, whisk to combine coconut milk, almond milk, and eggs together.3/4 cup canned unsweetened coconut milk or heavy cream, 3/4 cup almond milk or milk, 2 whole egg yolks
- Secondly, whisk in the remaining ingredients until combined.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, 1/8 tsp powdered cardamom
- 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.
Notes
| Nutrition Facts | |
|---|---|
| Servings 16.0 | |
| Amount Per Serving | |
| Calories 62 | |
| % 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 % |
| Calcium | 4 % |
| Iron | 1 % |
| * 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. | |
Nutrition
