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Soy Custard - Gluten and Dairy Free

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“This is a basic custard recipe. It was given to me whilst on a low allergy diet. If you use gluten-free soy milk and pure maple syrup it will be both gluten and soy free. A very simple recipe. You can use the leftover egg whites to make a pavlova or macaroons”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk the egg yolks with the maple syrup in a bowl.
  2. Warm the soy milk in a saucepan.
  3. Add the egg and maple mixture to the milk. Return the saucepan to a medium heat and stir constantly until the mixture thickens.

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