I LOVE custards.
Or rather, I LOVE anything that has a custard-y texture – whether that’s pudding, flan or otherwise… if it’s on the menu, I’m ordering it.
Oftentimes, though, these kind of treats are filled with dairy or some other high histamine ingredients (HELLO cream). So, I’m so excited to post this dairy free, low-histamine custard that’s simple to make, has only a few ingredients and is forking delicious.
Why this dairy free maple custard is awesome:
- Dairy Free
- Gluten Free
- Low-Histamine
- Full of Holiday Flavor
- Refined Sugar Free
- Perfect to make for guests
- YUMMY!
This custard is best served chilled with a little bit of coconut whipped cream and/or a drizzle of maple syrup. YUM!
Maple Custard - Dairy Free and Paleo
Print RecipeIngredients
- 4 egg yolks, whisked
- 1 can of coconut milk (13.5 fl oz)
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 2 tsp gelatin
Instructions
In a medium saucepan, combine coconut milk, maple syrup, vanilla, cinnamon, nutmeg and ground cloves. Whisk together and bring to boil then reduce heat and simmer for 5 minutes.
While coconut milk mixture simmers, place the whisked egg yolks into a large mixing bowl.
Add a cup at a time of the coconut mixture to the egg yolks and whisk vigorously for about 5 minutes or until the mixture thickens.
Transfer the coconut milk and egg mixture to a blender, add the gelatin and mix for 30 - 45 seconds until well combined.
Pour the mixture into ramekins and refrigerate for 3 - 4 hours.
xo,
L
