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