Gluten Free, Dairy Free Egg Custard

by Kate Mate (follow)
Kate Mate
Gluten Free (672)      Dairy Free (311)      Desserts (79)      Custard (36)     
I have always loved egg custard and I've made it this time with almond milk and now I love it even more.

Finished custard
The custards just out of the oven

Preparation Time: 10 minutes
Cooking Time: 55 minutes
Makes: 4 large ramekins

2 cups of almond milk
3 eggs
1 teaspoon of vanilla
1 teaspoon of cinnamon
1 tablespoon of agave nectar
Nutmeg to garnish
Pinch of Himalayan salt

Preheat oven to 190 degrees Celsius.
In a bowl add eggs, milk, salt, agave, vanilla and cinnamon.
Use a whisk and mix until well combined.

Finished custard
Whisking the mixture

Using a deep baking dish fill about 1/4 to half way with boiling water.

Finished custard
Fill the baking dish 1/4 - 1/2 way full

Add in ramekins and transfer mixture to a measuring jug so it's easy to pour in.
Fill each one evenly and sprinkle with a little nutmeg.

Finished custard
Sprinkle with nutmeg

Bake in the oven for 55 minutes.
When time is up carefully take the dish out of to oven, water will be really hot.
Still using your oven mit take each one out and place on a cutting board to allow to cool.
For a warm custard leave it to cool for about 10-15
For a cold custard place in the fridge for one hour to set more.

#Dairy Free
#Gluten Free
Copyright 2012,2013,2014 On Topic Media PTY LTD. ABN 18113479226.