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Soy Custard (Gluten-Free, Nut-Free) |
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This simple recipe was contributed on Recipezaar, and is an excellent way to use up leftover egg yolks from angel food cake and meringue recipes.
Serves 4 Ingredients: - 5 egg yolks
- 1/3 cup maple syrup
- 2 cups soy milk
Whisk the egg yolks with the maple syrup in a bowl.
Warm the soy milk in a saucepan.
Add the egg and maple mixture to the milk. Return the saucepan to a medium heat and stir constantly until the mixture thickens.
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