Gluten Free English Custard
2 cups Whole Milk (scalded)
2/3 cup White Sugar
4 TBSP Corn Starch (Heaping)
½ tsp. sea salt
3 Egg Yolks (lightly beaten)
2 TBSP Butter
1 TBSP GF Vanilla
In medium sauce pan, heat milk slowly to scalding (about 180ºF) stirring occasionally. Do Not Boil
Have egg yolks in a separate bowl and set aside.
In small mixing bowl; add sugar, corn starch and sea salt, blend thoroughly. Slowly add to scalded milk. Stirring constantly. Bring to a soft boil for 3 minutes. Remove a 1/3 cup mixture and add to egg yolks. Whisk together and then add back to to the remainder of mixture. Mix well. Cook an additional 1 minute. Take off heat and add butter and vanilla. Beat until smooth.
Pour into a 9” prebaked pie shell. Cover Custard with saran wrap and chill for minimum of a two hours. Pour Cherry pie filling on top and let chill two more hours before serving. May make up a day in advance. (You can top custard with any of your favorite flavors. It is also a great base for coconut cream or banana cream pie)
Auntie's GF Pie Crust
2 cups Auntie's GF All-purpose Flour
½ tsp sea salt
¾ cup shortening or butter (I use half shortening half butter or vegan butter)
1/4 cup cold water/1 large egg and 1 tsp cider vinegar (whisk together)
In medium mixing bowl add GF flour and sea salt. Whisk together cut shortening/butter into flour. Gentle stir in cold water. Refrigerate for a minimum of 15-20 minutes. Roll dough out between layers of saran wrap. Put in pie crust crimp edges as desired. Bake at 425 degrees for 20-25 minutes until light golden brown. Let cool completely before putting custard inside shell.