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.
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
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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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.
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?
I tried this with cornstarch and maple syrup and it worked out nicely
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.
Being lactose intolerant this recipe sounds wonderful as well as very easy to make, share and consume !
why the hell is there ice in the custard!!!! fix up
Chocolate cashew milk might be good, too. I prefer it to choc. alm. milk.
Use a double-boiler or equivalent, start timing when the pudding starts steaming. I used Splenda/sucralose.
I made one batch plain, and one with flaked coconut, which I liked better. A bit bland plain.
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.
Not sure what I did wrong but mine didn’t thicken up at all,
Lorraine
Can te custard be frozen and how long can you keep it in the fridge please?
Hi,
How long does the custard last in the fridge please? and can you freeze it?
Many thanks.
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.
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….
Hi, would this freeze do you think? Want to make a few portions for my baby. Thanks
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.
Thanks for the suggestion Michelle! We hope you love it.
Hi this looks a lovely recipe perfect gird my dairy free granddaughters. Can it be doubled ?
Hi Anne:
Sure! Enjoy!
I agree with Kim, the carafe throws me. Is it liquid to be poured or a traditional custard texture?
It looks lovely in the carafe, doesn’t it! But typically this will become more custard like. Let us know what you think!
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
Custard isn’t usually served in a carafe. Does this thicken into a custard or stay liquid?
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.
For sure! I’ve used chocolate almond milk to make the custard and omitted the sweetener – works a treat! 🙂