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.
- 5 egg yolks
- ⅓ cup maple syrup
- 2 cups soy milk
- 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.