Almond and Raisin Dairy-Free Custard

Almond and Raisin Dairy-Free Custard
Prep time
Cook time
Total time
This recipe is from Sandra Ramacher's Cookbook "Healing Foods - Cooking for Celiacs, Colitis, Crohn's and IBS."  The book is based on the Specific Carbohydrate Diet and follows it 100%. Even though there are recipes which include dairy, most of the recipe are either dairy-free or the use of dairy is optional.
Serves: 6 servings
  • 500 ml (2 cups) almond milk*
  • 5 eggs – whisked
  • 100 g (1/3 cup) honey
  • 1 tsp vanilla essence**
  • 50 g (¼ cup) raisins
  • 6 strawberries
  1. Preheat the oven to 150°C/300°F
  2. Combine the almond milk, eggs and vanilla essence in a medium size pot and heat, whisking constantly. Do not boil. Cook for 1 minute, then remove from heat and pour into the ramekins.
  3. Evenly distribute the raisins amongst the ramekins.
  4. Place the ramekins in a heatproof dish filled with water reaching half way up the ramekins.
  5. Bake in the oven for 45 minutes or until the tops start to feel firm.
  6. Remove from the oven and place the custards into the refrigerator for at least 3 hours before serving.
  7. Decorate with slices of strawberries.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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