Dairy Free Custard
When using milk substitutes, the custard will not have as rich, creamy and velvety texture. As well it can have a bit of a watery aftertaste. So be sure to add a flavoring to boost the taste.
Ingredients
- 1 ¾ cup almond milk
- 3 egg yolks
- ¼ cup cornstarch
- ¼ tsp salt
- 1/3 cup sugar
- 2 Tbsp dairy free margarine chilled
Flavoring Suggestions
- 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
Instructions
- 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.
Notes
If custard is slow to thicken, or isn't as thick as you'd like, mix together another Tbsp of cornstarch with 1 Tbsp more of almond milk then pour into saucepan.Whisking until thickened
Tried this recipe?Let us know how it was!
