Almond Milk Custard
Sugar-free | Dairy-free | No added fats or oils | Gluten-free
Serves 6-8
Why it's delicious
Who doesn't love (and need) a creamy custard with your dessert? Whether it be apple crumble or chocolate brownie, delicious custard is a must!
Helpful hints + tips
I use my Sweet as Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.
This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
Ingredients
- 2 whole large eggs + 1 egg yolk
- 3 tbsp tapioca starch or flour
- 2 tbsp Sweet as Fibre Syrup
- 2 tbsp Pure as Inulin Powder
- 500 ml (1 pint) unsweetened almond milk
- 2 pandan leaves (tied into knots)
Method
- Whisk together the eggs, tapioca starch, fibre syrup and inulin powder.
- Pour the almond milk into a pot and place on a medium heat. Whisk in the egg mixture and stir frequently, bring the mixture to a simmer. Continue to stir constantly until the mixture thickens. This will take about 5 minutes.
- Serve the custard warm