Non-Dairy Maple Custard (Gluten-Free, Soy-Free)

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We can’t seem to find the origins of this recipe, but it is fantastic!

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.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

2 Comments

  1. This sounds delish! Can it be doubled easily to feed more people? Sometimes when I double, recipe doesn’t come out to proper consistency.

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