Soy Custard - Gluten and Dairy Free |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 Ingredients:
5 egg yolks |
1/3 cup maple syrup |
2 cups soymilk |
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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