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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Maple Custard that will Turn Dairy-Free Dessert Upside Down

    Maple Custard that will Turn Dairy-Free Dessert Upside Down

    2
    By Alisa Fleming on October 2, 2006 Dairy Free Desserts

    This dairy-free maple custard recipe was shared with us way back in 2006 by a reader. But today, we’re giving it a big update! This dessert is more of a cross between a simple baked custard and a flan, since the maple syrup is drizzled on the bottom, and the custard is inverted onto a dessert plate to serve. Nevertheless, we have options listed below for alternate serving methods and ingredients.

    Baked Dairy-Free Maple Custard Recipe - also nut-free, soy-free, and gluten-free

    Dairy-Free Maple Custard that Turns Dessert Upside Down

    Looking for simpler presentation? Craving more maple flavor? Looking for the best ingredient substitutes? We have quick answers!

    • Maple Infusion: You can substitute maple syrup for some or all of the sugar in the custard if you want more intense maple flavor. If going this route, we recommend using half maple and half sugar for the best flavor.
    • Serving Options: You can simply serve this dairy-free maple custard in the ramekins, if preferred. There will be an infusion of maple syrup at the bottom. Alternatively, you can drizzle the maple syrup over top of the custard before baking (rather than pouring it on the bottom).
    • Refrigerate for Firmness: If the custards aren’t firm enough for your liking, let them cool completely to room temperature, and then refrigerate them for an hour or more. They will set up a bit more.
    • Starch Alternative: Cornstarch does produce the most seamless results. But for corn-free, you can substitute arrowroot starch.
    • Best Milk Beverage: We like to use a richer milk beverage, like coconut milk beverage or even lite canned coconut milk. But most varieties will work well.

    Baked Dairy-Free Maple Custard Recipe - also nut-free, soy-free, and gluten-free

    Special Diet Notes: Non-Dairy Maple Custard

    By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian. Just be sure to choose the milk beverage that suits your dietary needs.

    What About the Eggs? If you confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy? In theory, you could substitute aquafaba for the eggs, but it won’t set up as well. If you simply omit the eggs and add more thickener, it becomes vegan pudding, not custard.

    Dairy-Free Maple Custard (Baked)
     
    Print
    Prep time
    15 mins
    Cook time
    45 mins
    Total time
    1 hour
     
    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.
    Author: Contributed
    Recipe type: Dessert
    Cuisine: British
    Serves: 6 servings
    Ingredients
    • 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
    Instructions
    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
    3.5.3229

    More Dairy-Free Custard Recipes

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    Easy Dairy-Free Custard Recipe made on the Stovetop in Minutes! No tempering, no complicated steps. Naturally gluten-free and nut-free, with soy-free option.

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    Dairy-Free Coconut Frozen Custard Recipe without an Ice Cream Maker!

    Dairy-Free Crème Anglaise

    Dairy-Free Crème Anglaise (Custard Sauce) Recipe with No Tempering Required - also gluten-free with options for nut-free, soy-free, and paleo

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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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    2 Comments

    1. Tracy Pat on March 30, 2013 9:08 am

      This sounds delish! Can it be doubled easily to feed more people? Sometimes when I double, recipe doesn’t come out to proper consistency.

      Reply
      • Alisa Fleming on March 30, 2013 5:54 pm

        Tracy, it should double fine as long as you use 12 cups instead of 6 – making them each the same size.

        Reply

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