Whole Egg Almond Milk Custard (paleo, low FODMAP, dairy-free) Print 37 LikeDislike By Ruby Arter This dairy-free custard is one of Further Food’s most popular recipes! It tastes like “real” custard but is 100% dairy and refined sugar free!It’s hard to find recipes for custard that are both dairy and refined-sugar free, so this dairy-free recipe is perfect for people with lactose intolerance, fructose malabsorption and those following a paleo diet. If you are watching your sugar intake, you will also appreciate that this almond milk custard is refined sugar free.You can easily add Further Food Collagen to this dairy-free recipe. Collagen doesn’t change the flavor or texture of recipes, and it easily blends right in to drinks or even baked goods. You’ll get lots of benefits from incorporating collagen peptides into your diet, including thicker hair, stronger nails and a healthier gut. Plus collagen peptides have been shown to keep you full longer than traditional protein powders!This dairy-free custard recipe doesn’t take long to make and can be served hot or cold.
Beverlee Ann December 4, 2020 at 9:00 amDelish, perfect and easy. I double the batch and add 1 extra egg. I crave this custard. Reply ↓
Jo Graham December 3, 2020 at 11:20 pmThis custard is meant to be, and made as, a drink. I grew up on it, my grandmother kept a pitcher in the fridge all the time, year round, for my grandpa. It has been called Boiled Custard but you don’t let it boil or it will curdle, and be very thin Which is OK, just not proper. Beat with an egg beater should that happen. Also called English cream, you can drink it or add to other things, pour over cake add fruit. Recipe I have used for 50+ yrs is from Fanny Farmer Cookbook, called Soft Custard. If you want custard cups or one big casserole of it, look up BAKED CUSTARD. I always make 1/2 gallon at a time. It goes too fast to want to freeze it. No it will not freeze well, the water separate from everything else and after beating it, it becomes very thin and not as tasty. I am not so many didn’t care for it, maybe its because you expected BAKED Custard?? Think of it as a nog free Egg Nog, only better. At least to me. I have used the same recipe for regular milk and almond milk_12 eggs, 1 1/3 cups sugar (or a blend of sugar and stevia, 1/2 tsp salt-yes, SALT, and 8ncups scalded milk, to which you add the eggs and sweetner when you scald milk, you pour a little in the egg mixture, beating the whole time, so that the eggs do not cook, then add to the big pot and cook until thickened. I may try THIS recipe but thinking the corn starch will alter the flavor a LOT. I have made it with lactaid and almond milk and love both, but I never added thickener but eggs..3 eggs or 6 yolks to 2 cups of milk. FYI, regular baked custard with regular milk has NO flour of any type either. I use more eggs to thicken or it won’t be very good. Go easy on the sweetner, you want a delicate flavor, and it will not taste as sweet while hot…it will sweeten up as it cools. The best BAKED egg custard I have ever had came from an K&W Cafeteria, made with butter. Look for that recipe. A baked custard NO FLOUR, will separate in the fridge and have watery pools in it, but is very good. Reply ↓
Sharyn January 28, 2020 at 5:50 pmIt was ok, nice in fact. It satisfied the craving for something luscious. Not as thick as I would have liked, but used quinoa flour. Reply ↓
Lena January 11, 2020 at 6:33 pmI’m huge fan of custard but milk doesn’t really agree with me. So I tried your recipe and used 2 yolks for 1 egg. Also a teaspoon of vanilla and a bit of brandy. A winner !!! Thank you so much. Reply ↓
Sandy Hendricks January 6, 2020 at 7:53 pmI just tried the recipe and used almond milk egg nog and it was absolutely delicious. I wish that it were available all year round. Reply ↓
Sharon November 15, 2019 at 11:55 pmThis recipe is fabulous, just added more maple and teaspoon of vanilla essence. Smooth and creamy, yum yum yum. Thanks for the recipe Reply ↓
Aaron August 20, 2019 at 9:33 amThank you.. nice n simple it worked a treat. I had to use plain flour but it worked and Thickened well, Reply ↓
Dawn January 13, 2019 at 7:46 amI tried it making the version with the orange rinds. It was easy to make, but resulted in a very loose pudding (not a firm custard) with little flavor at all. After a bit, I even tried adding orange extract. I’m sorry to say that my friend and I gave this recipe two thumbs down. Reply ↓
Lily August 27, 2018 at 3:23 pmDoes this come out like a pudding/custard texture (thick), or is the picture of the pitcher above the custard, like a liquid or cream sauce? Reply ↓
Jessica Hopkins July 23, 2018 at 10:22 pmI tried this with cornstarch and maple syrup and it worked out nicely Reply ↓
Mel March 8, 2018 at 7:57 pmI found it just a bit bland. Recipe was simple although it took longer than 5 minutes to thicken. I added a sprinkle of cinnamon… however, it was good, I just need to tweak it a bit more for my likes. Reply ↓
ImportJockey 55 January 29, 2018 at 2:04 pmBeing lactose intolerant this recipe sounds wonderful as well as very easy to make, share and consume ! Reply ↓
Arnold Churchill January 23, 2018 at 5:43 pmChocolate cashew milk might be good, too. I prefer it to choc. alm. milk. Reply ↓
Arnold Churchill January 23, 2018 at 5:39 pmUse a double-boiler or equivalent, start timing when the pudding starts steaming. I used Splenda/sucralose. Reply ↓
Arnold Churchill January 23, 2018 at 5:36 pmI made one batch plain, and one with flaked coconut, which I liked better. A bit bland plain. Reply ↓
Lissa December 25, 2017 at 8:44 pmI loved this…it isn’t reguar custard, but I am on the FODMAP diet so it was great. I can’t wait to try variations of it. I used vanilla and a sprinkle of cinnamon. It reminds me of the egg custard my grandma served me when I was small. Reply ↓
Laura December 8, 2017 at 12:20 amNot sure what I did wrong but mine didn’t thicken up at all, Reply ↓
Lorraine Rohleder November 23, 2017 at 3:54 amLorraine Can te custard be frozen and how long can you keep it in the fridge please? Reply ↓
Lorraine November 8, 2017 at 12:56 pmHi, How long does the custard last in the fridge please? and can you freeze it?Many thanks. Reply ↓
Viv September 27, 2017 at 11:18 amI just made this… I might have not used enough sugar, it also took on a texture I didn’t like, I think it was the almond milk. I make custard all the time and always have smooth results… My almond milk was made from powder… might that be it. The egg didn’t cook, Also the vanilla taste didn’t come through enough… Nevertheless, I am undeterred and will try again. Reply ↓
Tammy September 26, 2017 at 10:09 amJust made this today and love it !! Very creamy added a sprinkle of nutmeg on the top and chilledWill be making again for sure…. Reply ↓
KATY August 1, 2017 at 8:40 amHi, would this freeze do you think? Want to make a few portions for my baby. Thanks Reply ↓
Michelle r. Taylor July 28, 2017 at 6:08 pmI remember mom used to make the original recipe, she doubled hers & then would put it in small dishes & put it in the fridge for a few hrs. to thicken it. But she would always sprinkle it with nutmeg to spice it up a bit. It was always so good tho. But this recipe sounds really good too. When I make mine, I will put it in the fridge to see if it helps with thickening. Like I mentioned I think that cooling it that way helps out with the thickening. Thanks for the recipe. Cannot wait to try it. Reply ↓
Anne July 7, 2017 at 4:24 pmHi this looks a lovely recipe perfect gird my dairy free granddaughters. Can it be doubled ? Reply ↓
Dovana June 15, 2017 at 11:39 amI agree with Kim, the carafe throws me. Is it liquid to be poured or a traditional custard texture? Reply ↓
Recipe Team July 30, 2017 at 4:18 amIt looks lovely in the carafe, doesn’t it! But typically this will become more custard like. Let us know what you think! Reply ↓
Tawna February 1, 2017 at 8:05 amI used coconut milk instead of almond because thats all I had in the house and it tasted good, just wasn’t as creamy, I think if I were to do it again I would use a can of full fat coconut milk rather than the milk container style coconut milk Reply ↓
Kim January 14, 2017 at 3:48 pmCustard isn’t usually served in a carafe. Does this thicken into a custard or stay liquid? Reply ↓
Megan T February 26, 2016 at 3:31 pmI’m just wondering… do you think flavored Almond Milk would work here? I’m guessing Vanilla Almond Milk probably wouldn’t be as vanilla-y as an actual vanilla bean, though. Reply ↓
rubyarter Post authorMarch 13, 2016 at 6:38 pmFor sure! I’ve used chocolate almond milk to make the custard and omitted the sweetener – works a treat! 🙂 Reply ↓
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