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

Posted on by Alisa Fleming in Dairy Free Desserts with 2 Comments

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 Alisa Fleming

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. Follow me on Google+.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

2 Comments

  1. Tracy PatMarch 30, 2013 at 9:08 amReply

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

    • Alisa FlemingMarch 30, 2013 at 5:54 pmReplyAuthor

      Tracy, it should double fine as long as you use 12 cups instead of 6 – making them each the same size.

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