Soy Custard (Gluten-Free, Nut-Free)


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


  • 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.

About Author

Alisa is the founder of, 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.

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