Dairy Free Custard
Real dairy milk creates a custard with a texture that is rich and velvety. But for those whole can’t have dairy, our dairy free version is the next best thing!
When combing hot liquids with eggs, you must temper them, slowly bring them up to temperature, so they do not curdle (leaving you with chunks of cooked egg in your otherwise smooth custard). To do this, a small amount (1 Tbsp at a time to start) of the hot almond milk is slowly drizzled into the bowl contain the egg mixture, all the while continually whisking. Once you have incorporated about 1/2 cup of the milk in the egg mixture it should have been slowly warmed up (test it with your finger) enough that you can pour it all back into the saucepan with the rest of the hot milk. Again, still pour it in slowly, whisking the entire time.
Continue to whisk constantly until mixture is thick and bubbling (like a pudding). Remove from heat and whisk in cold margarine and flavoring of choice. Pour into a clean bowl and press a piece of plastic wrap directly onto the surface of the custard (this will prevent a skin from forming as it cools). Chill for 2 hours in fridge, or until ready to serve.
Dairy Free Custard
- 1 ¾ cup almond milk
- 3 egg yolks
- ¼ cup cornstarch
- ¼ tsp salt
- 1/3 cup sugar
- 2 Tbsp dairy free margarine chilled
- 1 tsp vanilla or
- 1 tsp citrus juice as well you can infuse the almond milk while it simmers with 2 wide strips of the citrus peel
- In a medium pot, bring the almond milk to a light simmer.
- Meanwhile, in a large bowl whisk together the yolks, cornstarch, salt and sugar. Slowly whisk in ½ cup of the hot milk into the egg mixture to temper the eggs (be sure to add the milk very slowly or the eggs will cook and curdle). Once the hot milk has been mixed in, pour the entire mixture slowly back in the saucepan with the remaining milk. Continue to whisk constantly until mixture is thick and bubbling (like a pudding). Remove from heat and whisk in cold margarine and flavoring of choice. Taste, adding more flavoring as desired.
- Pour into clean bowl and press a piece of plastic wrap directly onto the surface of the custard (this will prevent a skin from forming as it cools). Chill for 2 hours in fridge, or until set.
How is this dairy free the recipe has 3 egg yolks in it? I am allergic to milk, eggs, cheese and all dairy products so would not be able to eat this.
Can this be frozen and eaten?
Dairy is a product of the mammary gland of mammals. Basically, it refers to milk and anything made from milk, like cheese, butter and yogurt. The misconception that eggs are considered dairy products is often a result of a confusion between the terms dairy product and animal byproduct. While eggs are, indeed, produced by animals and, therefore, an animal byproduct, they are not a dairy product or a derivative of dairy products. I’ll let you know once I perfect a dairy & egg free custard 🙂
I wouldn’t recommend it. With the eggs and milk substitutes, the custard will most likely separate (and get watery) once defrosted.
I was thinking of frozen custard as a substitute for ice cream.
I’ve never tried a frozen custard before…please let me know how it turns out if you try it 🙂