You’ll notice the words “simple” and “easy” a lot on Go Dairy Free, because that’s how we roll. I don’t believe good dairy-free food should be complicated or overly time consuming, and this almond milk custard is proof. It’s made with four basic ingredients for a sweet that’s not only delicious, but downright wholesome. We originally shared this recipe in 2007, but are giving the post an update!
Almond Milk Custard is a Healthy Paleo Dessert made Sweet with Honey
We originally shared this sample recipe from Sandra Ramacher’s book Healing Foods: Cooking for Celiacs, Colitis, Crohn’s and IBS back when it was first published. She has since released a second edition, so I’m updating this post, and the recipe. Her book is based on the Specific Carbohydrate Diet, and there are some recipes that use dairy. But most are either dairy-free, like this almond milk custard, or the dairy is optional.
Sandra doesn’t add any salt to her almond milk custard, but we like to add a pinch. It’s up to you – I just think it helps bring the flavors together. But allowing the custard to chill in the refrigerator for a few hours also helps everything meld. Top it with fresh fruit to make the whole dessert pop!
Special Diet Notes: Almond Milk Custard
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, vegetarian, and paleo-friendly.
Almond Milk Custard
Ingredients
Method
- Preheat your oven to 300°F. Place 6 single-serve ramekins in a baking dish, and fill the baking dish with water reaching half way up the outside of the ramekins.
- In a medium pot, whisk together the almond milk, eggs, honey, and vanilla. Place over medium heat and cook for 1 minute, whisking, but do not boil.
- Remove from the heat and evenly divide the mixture between the ramekins.
- Carefully transfer the baking dish to your oven (you don't want to spill any water!), and bake for 45 minutes, or until the tops of the custards start to feel firm.
- Remove from the oven and place the custards into the refrigerator for at least 3 hours before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!More Dairy-Free Paleo Desserts
Pumpkin Soufflé
No Bake Salted Caramel Bars
Paleo Fruit Tart
6 Comments
The instructions don’t make sense. Cook for one minute would accomplish nothing. I whisked for 10 minutes and tried to bring it to a simmer and the eggs curdled. I threw the whole lumpy mess out.
You cook for 1 minute, while whisking, to emulsify the ingredients. Then you bake it. Yes, if you cook it too long and bring up the heat too much, it can curdle. Please note that this is a baked custard, not a stovetop one. You are not trying to fully cook it on the stovetop. It will set up in the oven and once cool.
Can I make this in a 8*8 instead of ramekins?
I’ve never tried this type of custard in a larger pan. In theory, it could work well, but there might be an issue with it setting up properly. It could get too firm around the edges, but not be fully set in the middle.
This recipe is so tasty! I’m having a bit of trouble with some liquid that separates after it cools down. It that normal? If not what could I be doin wrong? Thanks in advance.
Separation is usually due to a milk beverage that doesn’t perform as well when cooked. I would make sure you thoroughly whisk the eggs with the rest of the ingredients to ensure everything is very well emulsified. The eggs help to prevent any liquid from escaping, but all of the liquid does need to be fully emulsified in. You might also try another brand or even a different type of milk alternative.