Starting to get a bit more interesting with the gluten free things (although this will be the last gf post for a week or two, as I’m mid-vacation, staying with a variety of non-gf folk). Can’t just eat cookies forever!

Ingredients:

Custard:

• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1 cup milk
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3 tablespoons unsalted butter

Cake:

• 1 1/2 cups white rice flour
• 3/4 cup tapioca flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon xanthan gum
• 4 large eggs
• 1 1/4 cups sugar
• 2/3 cup mayonnaise
• 1 cup milk
• 2 teaspoons vanilla

Chocolate Glaze:

• 4 ounces dark chocolate, chopped
• 1 tablespoon butter
• 1/2 cup heavy cream

This is not, honestly, my single favorite custard ever, but it’s totally decent, and easier than most. If you want a smoother custard and don’t mind a few more steps, make this other custard and chill, but don’t freeze it. To make this custard, whisk together the cornstarch, sugar, milk, eggs, cream, and salt. Do really get it well combined, as un-mixed cornstarch will clump up on you when heated.

Place over medium heat and bring to a boil, whisking constantly. Let boil gently for 2 minutes, then remove from the heat and stir in the vanilla and butter.

Whisk well, then transfer to a bowl, cover, and refrigerate until chilled.

To make the cake, preheat the oven to 350 degrees. I greased and floured my pans with rice flour, but felt that the rice flour on the outside had a noticeable dusty feel in each bite. My cakes popped right out of the pans easily, so I would suggest just greasing the pans well, and not flouring them, or trying a different kind of gluten free flour for the pans.

Stir together the dry goods in a medium bowl and set aside.

Mix the eggs, sugar, and mayonnaise until fluffy.

Add the dry goods, milk, and vanilla and mix well, then spread into the greased cake pans.

Bake for 25 minutes, until they spring back when lightly pressed and pass the toothpick test.

Let cool at least ten minutes in the pan, before turning out onto a wire rack to cool completely.

Mine sunk significantly as they cooled.

When the cakes and custard have cooled, layer the custard between the two cakes. Place the chocolate in a small bowl, and heat the butter and cream in a small pot over medium heat on the stove. When the butter has melted and the cream is just about to boil, pour it over the chocolate and stir until the chocolate melts completely smooth. Let set until slightly thickened, at least 20 minutes, then pour over the cake.

Need to work on the shape of the cakes, but otherwise, not bad!

Bit messy when you cut…

Once again, gluten free turns out to be not super awful.

Gluten Free Boston Cream Pie

Cake recipe from AllRecipes; custard adapted from food.com; glaze from a different AllRecipes recipe.

Custard:

• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1 cup milk
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3 tablespoons unsalted butter

Cake:

• 1 1/2 cups white rice flour
• 3/4 cup tapioca flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon xanthan gum
• 4 large eggs
• 1 1/4 cups sugar
• 2/3 cup mayonnaise
• 1 cup milk
• 2 teaspoons vanilla

Chocolate Glaze:

• 4 ounces dark chocolate, chopped
• 1 tablespoon butter
• 1/2 cup heavy cream

To make the custard, whisk together the cornstarch, sugar, milk, eggs, cream, and salt. Place over medium heat and bring to a boil, whisking constantly. Let boil gently for 2 minutes, then remove from the heat and stir in the vanilla and butter. Whisk well, then transfer to a bowl, cover, and refrigerate until chilled.

To make the cake, preheat the oven to 350 degrees. Grease two cake pans well. Stir together the dry goods in a medium bowl and set aside.

Mix the eggs, sugar, and mayonnaise until fluffy. Add the dry goods, milk, and vanilla and mix well, then spread into the greased cake pans. Bake for 25 minutes, until they spring back when lightly pressed and pass the toothpick test. Let cool at least ten minutes in the pan, before turning out onto a wire rack to cool completely.

When the cakes and custard have cooled, layer the custard between the two cakes. Place the chocolate in a small bowl, and heat the butter and cream in a small pot over medium heat on the stove. When the butter has melted and the cream is just about to boil, pour it over the chocolate and stir until the chocolate melts completely smooth. Let set until slightly thickened, at least 20 minutes, then pour over the cake.