This simple soy custard recipe was contributed on Food.com, and is an excellent way to use up leftover egg yolks from angel food cake and meringue recipes.
Special Diet Notes: Soy Custard
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, and peanut-free.
Soy Custard
Author: Food.com
Ingredients
- 5 egg yolks
- ⅓ cup maple syrup
- 2 cups soy milk
Instructions
- Whisk the egg yolks with the maple syrup in a bowl.
- Warm the soy milk in a saucepan.
- Add the egg and maple mixture to the milk. Return the saucepan to a medium heat and stir constantly until the mixture thickens.
- Enjoy warm or cooled.
2 Comments
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.