Dairy free custard

Emily Bridges

Co-founder IBDrelief

Making your own custard is very simple - and very tasty!


2 Chicken Eggs yolks only
1tsp Cornflour
300ml Almond Milk
300ml Coconut Milk
300ml Soya Milk


Whisk together the yolk, sugar and cornflour in a bowl. (To separate the eggs - crack the egg on the edge of a bowl and carefully open it so you have two halves. Carefully pour the yolk from one side of the shell to the other, allowing the white to drip out into a bowl beneath. Repeat this until all the white is out of the shell).

In a saucepan heat the milk and vanilla extract and bring it to simmering.

Pour the milk over the egg mixture and whisk then return to the heat and stir until the custard has thickened.

If you like a thicker custard then mix together a 1 tbsp of cold water with another teaspoon of cornflour and stir into the custard. As the cornflour heats is will thickened the custard.

Serve immediately!

This custard is great with gluten and dairy free apple crumble.

Emily Bridges

Co-founder IBDrelief

I have been supporting my husband in his journey with ulcerative colitis since 2008, have a passion for learning about IBD and am a keen amateur cook!

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