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.

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

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.
  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. 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%

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

  1. 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 ↓
  3. 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 ↓
  7. Arnold Churchill

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

    Reply ↓
  9. 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 ↓
  13. 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 ↓
  14. 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 ↓
  16. 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 ↓
  19. 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 ↓
  21. 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 ↓

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