Vanilla Custard
Prep:
15 minutes
|
Cook:
45-60 minutes
5 servings
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Ingredients
2 cups unsweetened vanilla almond milk (or coconut milk)
2 TBSP raw honey – local is best
3 eggs
1 tsp pure vanilla extract
⅛ tsp salt
dash of cinnamon
dash of nutmeg
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470 ml unsweetened vanilla almond milk (or coconut milk)
2 TBSP (30 ml) raw honey – local is best
3 eggs
1 tsp (5 ml) pure vanilla extract
⅛ tsp (0.625 ml) salt
dash of cinnamon
dash of nutmeg
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Rating
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Dietary Therapies
IBD-AID P1
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 325°F (163°C).
- In a small pot, heat almond milk and honey to boil.
- Turn off heat and allow to cool for 5 minutes.
- Beat eggs, vanilla extract, and salt in medium bowl.
- While whisking add warm milk and cinnamon.
- Separate into 5 cups or pour into a large glass pan.
- Sprinkle with nutmeg.
- In a large baking pan, add about 1 inch (2.5 cm) of hot water.
- Place custard cups into larger pan.
- Bake for 45-60 minutes, or until a knife comes out clean.
- Cool and chill in refrigerator.
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Nutritional Info
Storage
Notes
Used with permission from
UMass Medical School Center for Applied Nutrition
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