Serves: 6

• 1/2 Cup sugar
• 2 teaspoons cornstarch
• Dash of sea salt
• 3 Eggs
• 1 1/2 teaspoons real vanilla extract
• 2 Cups almond, rice, or soymilk
• 2 Tablespoons real maple syrup

Combine sugar, cornstarch and salt. Beat eggs; stir in sugar mixture and vanilla. Heat, but do not boil, soymilk; gradually stir into egg mixture. Pour 1 teaspoon syrup into each of six 6-ounce custard cups; tilt cups to coat entire bottom. Pour egg mixture into cups. Place cups in 13x9x2 inch pan; place in oven. Pour hot water into pan to within 1/2 inch of tops of cups. Bake at 350 F. about 45 minutes to 1 hour or until knife blade inserted near center of custard comes out clean. Remove cups from water. Run knife blade along edges of custard, invert onto serving dish and serve warm. Or refrigerate, unmold at serving and serve cold.

Comments (2)

	1. 28-02-2008 13:17
	I made this dessert last night and it is delicious! I used unsweetened Silk soymilk and followed the recipe as written. I sprinkled the tops of my dessert cups with cinnamon since this is how I used to eat egg custard years ago. Very yummy. Next time, I will make a pie using this recipe and add coconut for coconut "cream" pie. What a delightful surpise finding this recipe. Thanks!!     Zaxmom Guest

zaxmom

	2. 28-02-2008 14:13
	p.s. ooops! I meant coconut custard pie and for me, the recipe is not soy free as I used soymilk. Guest

zaxmom

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