Gluten-free crème pâtissière
Published on 28 May 2026
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Deliciously creamy and full of flavour, ideal for filling cakes and cream horns or eating with a spoon alongside strawberries or any fruit you like, served in individual glasses with a base of crushed biscuits and fruit to decorate.
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Ingredients
INGREDIENTS
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Method
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I heat the milk in a saucepan with the lemon peel, using only the yellow part. In another pan I put the egg yolks and sugar.
I whisk them together, then add the dry ingredients.
I pour in the boiling milk through a strainer, removing the peel.
I mix well and put it on the heat, stirring continuously.
When the custard begins to thicken, I stir vigorously for a few minutes until smooth and glossy.
I transfer it to a cold dish, cover with cling film touching the surface, leave to cool and refrigerate.
When I am ready to use it, I whisk it again.
Original source: https://incucinaconlilly.com/2026/05/28/crema-pasticcera-senza-glutine/