Making Dairy-free Egg Custard

One of my fondest memories of my mother’s cooking was her baked egg custard. It hit the spot on a cold winter day! For the last several years I didn’t even want to think about custard since eggs and dairy were off limits to me. I now seem to be able to tolerate an occasional egg in my diet, while dairy products are still a problem. Bert was interested in having some custard around now and then so I thought I’d dig out the recipe.

I wasn’t sure if the recipe would work if I used Almond milk so I made two batches…one with 2% milk and the other with almond milk.

Of course, to make this recipe I needed some baking dishes or custard cups. I can’t seem to find the ones I had that has plastic lids…they really helped because I could stack them in the refrigerator. Luckily, Amazon sells them! I ordered two sets last week and now I can make custard!

Here is the recipe:

The recipe is pretty simple. The first decision was to color coordinate the cups so I would know which ones used my almond milk. I didn’t want to accidently eat the one made with real milk.

I ended up with the real milk custards in the red/orange/yellow cups and my almond milk custard would be in the aqua/navy/white cups.

Next, I had to make sure the 6 cups fit into a cake pan before I filled them with custard.

I whisked the ingredients for the real milk custard in a bowl, transferred it to a 4-cup measuring cup and filled the 6 cups. I sprinkled a little cinnamon/sugar on top of each cup. Then I added hot water to the pan and put it in the preheated oven.

Next I mixed up the dairy-free custard.:

When I took the pans out of the oven, I remembered my dilemma from long ago…how to easily lift the hot cups out of the pan filled with water. When I used regular hot pads, I could not get a good grip on the hot cups. I thought I’d try the silicone hot pads that came with out air fryer. They were perfect! Sort of sticky, they gripped the cups and did not get soggy from the hot water.

The almond milk egg custard came out just fine…yea! Now we both have a special dessert this winter. Give it a try!

Please comment or email me directly at marykisner@comcast.net.