Soy Custard (Creme Anglaise)

By Alisa Fleming on May 24, 2007 Dairy Free Desserts

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.

1.0 from 1 reviews

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.

About Author

Alisa Fleming

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.

2 Comments

Stephen Gwatkin on April 13, 2020 7:33 am
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
Reply
- Alisa Fleming on April 13, 2020 10:36 am
  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.
  Reply