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Gluten-Free Cinnamon Ginger Custard inside a pumpkin crepe on a plate
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5 from 1 vote

Gluten-Free Cinnamon Ginger Custard Recipe

Gluten-Free Cinnamon Ginger Custard Recipe a classic rich, silky, and creamy pudding. Can be eaten warm or cold. Perfect for Autumn.
Course Breakfast, Dessert
Cuisine American
Keyword Autumn, Celiac Recipes, Cinnamon, Cinnamon Custard, Cinnamon Custard Recipe, Cinnamon Egg Custard, Cinnamon Egg Custard Recipe, Classic Recipe, Custard, Custard Filling, Custard Recipe, Egg Custard REcipe, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Gluten-Free Diet, How to Make Cinnamon Custard, How to Make Cinnamon Custard Gluten-Free, No Wheat No Problem, Vintage Recipe
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Servings 16 servings
Calories 62kcal
Author LaRena Fry



  • 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


  • 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.


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.


Serving: 4servings | Calories: 62kcal | Carbohydrates: 2g | Protein: 1g