How to cook
I present to you this irresistible egg custard cream. It can be prepared with cornstarch, rice or other gluten-free flour, but in this case we're making it without it and the only thickener for the custard are the eggs. This makes the dessert much more delicate, light and airy.
In order not to risk the eggs to lump up, cook in a water bath over low heat and control the temperature with a kitchen thermometer.
The first step is to flavor the milk and cream. For this purpose, mix and add vanilla, sugar and citrus peels (without white parts on them). The liquid is heated for 5-6 minutes and then it is left to cool for 1 hour. This way it absorbs the aromas best.
Beat the eggs into a fluffy cream, but not until they turn white, as we do when beating them for a homemade sponge cake.
The container in which the eggs are kept must be made of aluminum or nickel-silver.
They are placed on the stove onto another cookware with a little boiling water and a thin stream of milk mixture is poured into them, from which you need to have previously removed the citrus peels.
Stir for 7-8 minutes at 160°F (70 degrees) and then the temperature needs to be increased to 180°F (80 degrees) and the cream is boiled for another 8-10 minutes or until the eggs begin to harden. It won't harden as much as starch cream, but once it cools, the finished yellow cream will harden enough.
Pour the gluten-free dessert into 4 bowls and when it cools down, put it in the fridge for 3 hours.
Serve gluten-free custard cream well chilled and garnished with various seasonal fruit.