Soy Custard (Creme Anglaise)


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

Dairy-Free Maple Custard with Just 3 Ingredients - soy custard that's free of nuts, but soy-free optional!

Special Diet Notes: Soy Custard

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

1.0 from 1 reviews
Soy Custard
  • 5 egg yolks
  • ⅓ cup maple syrup
  • 2 cups soy milk
  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, 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.


  1. Stephen Gwatkin on

    Followed the instructions all seemed to mix together well but didn’t really seem to thicken up is There Something I should have done as it seemed to be on the stove a long time

    • Hi Stephen, I’m so sorry it isn’t working out. You can “rescue” it by tempering in 1 whole egg. Did you use soymilk or another milk beverage? I’m going to look into the recipe and retest.

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