Almond Milk Custard
Prep time
Cook time
Total time
This recipe is adapted from Sandra Ramacher's Cookbook Healing Foods - Cooking for Celiacs, Colitis, Crohn's and IBS.
Recipe type: Dessert
Cuisine: British
Serves: 6 servings
  • 2 cups dairy-free almond milk
  • 5 eggs
  • ⅓ cup honey
  • 1 teaspoon vanilla extract
  • ¼ cup raisins (optional)
  1. Preheat your oven to 300°F. Place 6 single-serve ramekins in a baking dish, and fill the baking dish with water reaching half way up the outside of the ramekins.
  2. In a medium pot, whisk together the almond milk, eggs, honey, and vanilla. Place over medium heat and cook for 1 minute, whisking, but do not boil.
  3. Remove from the heat and evenly divide the mixture between the ramekins.
  4. Carefully transfer the baking dish to your oven (you don't want to spill any water!), and bake for 45 minutes, or until the tops of the custards start to feel firm.
  5. Remove from the oven and place the custards into the refrigerator for at least 3 hours before serving.
Recipe by Go Dairy Free at