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Whole Egg Almond Milk Custard (paleo, low FODMAP)

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This custard is one of Further Food’s most popular recipes! It tastes like “real” custard but is 100% dairy and refined sugar free! It doesn’t take long to make and can be served hot or cold. It’s also perfect for people with lactose intolerance, fructose malabsorption and those following a paleo diet. You can easily some Further Food Collagen to this recipe. It won’t change the flavor or texture, and you’ll get lots of benefits, including thicker hair and nails and a healthier gut.

Further Food Nutritionist Commentary:

Simple dessert recipes make everyone happy and this recipe not only will curb your sweet tooth but it will also provide protein to balance out the sugar and carbohydrate load. I would recommend making sure the almond milk is unsweetened as that is a way that sugar can sneak it’s way into your diet. If you are trying to stay away from any added sugar at all, a dash of vanilla and stevia would be a sweet substitute here.

By Amy Shapiro, MS, RD, CDN

Whole Egg Almond Milk Custard (paleo, low FODMAP)

  • Prep Time:2 minutes
  • Cook Time:5-10 minutes
  • Servings: 2

Ingredients

1 egg
1 tablespoon tapioca starch (arrowroot) or corn starch
1 tablespoon maple syrup (this adds a nice flavour, any sweetener will work)
1 cup almond milk
optional 1 scoop Further Food Collagen

For Chocolate custard: add 1 tablespoon cacao powder
For Citrus custard: During cooking add a large piece of orange or lemon rind to the mixture
For Vanilla custard: During cooking add 1 split vanilla bean to the mixture, or add 1 teaspoon vanilla extract

 

Instructions

  1. Whisk egg, starch and sweetener together until smooth.
  2. Gradually add the almond milk, ensuring a smooth texture is maintained. Add collagen, if using.
  3. Heat slowly on the stove, whisking continuously until mixture thickens (approximately 5 minutes).
  4. Remove from heat and enjoy hot or cold!

 

Whisk egg, starch and sweetener together until smooth. Gradually add the almond milk, ensuring a smooth texture is maintained. Add collagen, if using. Heat slowly on the stove, whisking continuously until mixture thickens (approximately 5 minutes). Remove from heat and enjoy hot or cold!  

Nutrition Information

Per Serving:  Calories: 89; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 93mg; Sodium: 126mg; Potassium: 140mg; Carbohydrate: 11g; Fiber: 1g; Sugar: 6g; Protein: 4g

Nutrition Bonus:   Calcium: 25%; Iron: 5%

Looking for a Paleo-friendly collagen that will keep aging at bay? Click here to get some! 

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35 thoughts on “Whole Egg Almond Milk Custard (paleo, low FODMAP)

  1. Jo Graham

    This 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
  2. Sharyn

    It 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
  3. Lena

    I’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
  4. Sandy Hendricks

    I 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
  5. Sharon

    This recipe is fabulous, just added more maple and teaspoon of vanilla essence. Smooth and creamy, yum yum yum.
    Thanks for the recipe

    Reply
  6. Dawn

    I 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
  7. Lily

    Does 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
  8. Mel

    I 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
  9. Arnold Churchill

    Use a double-boiler or equivalent, start timing when the pudding starts steaming. I used Splenda/sucralose.

    Reply
  10. Lissa

    I 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
  11. Viv

    I 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
  12. Tammy

    Just made this today and love it !! Very creamy added a sprinkle of nutmeg on the top and chilled

    Will be making again for sure….

    Reply
  13. Michelle r. Taylor

    I 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
    1. Recipe Team

      It looks lovely in the carafe, doesn’t it! But typically this will become more custard like. Let us know what you think!

      Reply
  14. Tawna

    I 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
  15. Megan T

    I’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
    1. rubyarter Post author

      For sure! I’ve used chocolate almond milk to make the custard and omitted the sweetener – works a treat! 🙂

      Reply

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