Dairy-Free Maple Custard (Baked)
Prep time
Cook time
Total time
This sweet baked dessert is a cross between classic custard and flan, since it's baked with maple syrup on the bottom and inverted. See the post above for other options.
Recipe type: Dessert
Cuisine: British
Serves: 6 servings
  • 3 eggs
  • ½ cup sugar
  • 2 teaspoons non-GMO cornstarch
  • 1½ teaspoons vanilla extract
  • Pinch sea salt
  • 2 cups plain or unsweetened dairy-free milk beverage
  • 2 tablespoons maple syrup
  1. Preheat your oven to 350°F and place 6 (6-ounce) ramekins in a 9x13-inch baking dish.
  2. In a mixing bowl, beat the eggs. Whisk in the sugar, cornstarch, vanilla, and salt.
  3. Heat, but do not boil, the dairy-free milk beverage. Slowly pour it into the egg mixture in a thin stream while whisking constantly.
  4. Pour 1 teaspoon maple syrup into each of the ramekins. Tilt the ramekins to coat the entire bottom.
  5. Evenly divide the egg mixture between the ramekins.
  6. Pour hot water into the baking dish until it is about ½ inch from the tops of the ramekins.
  7. Very carefully, transfer the baking dish with your ramekins to the oven. Bake the custards for 45 minutes to 1 hour, or until a butter knife inserted near center of a custard comes out clean.
  8. Remove the ramekins from the water. Run the butter knife along the custard edge, carefully invert the custard onto a serving dish, and serve warm. Alternatively, you can refrigerate the custards, then unmold, and serve cold.
Nutrition Information
Serving size: 1 custard cup Calories: 131 Fat: 3.4g Saturated fat: .8g Carbohydrates: 22.9g Sugar: 20.9g Sodium: 131mg Fiber: .3g Protein: 3.1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/baked-dairy-free-maple-custard