Soy Custard

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This simple soy custard recipe was contributed on Food.com, and is an excellent way to use up leftover egg yolks from angel food cake and meringue recipes.

Special Diet Notes: Soy Custard

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, and peanut-free.

Soy Custard
 
Author:
Ingredients
  • 5 egg yolks
  • ⅓ cup maple syrup
  • 2 cups soy milk
Instructions
  1. Whisk the egg yolks with the maple syrup in a bowl.
  2. Warm the soy milk in a saucepan.
  3. Add the egg and maple mixture to the milk. Return the saucepan to a medium heat and stir constantly until the mixture thickens.
  4. Enjoy warm or cooled.
 

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.

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