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Dairy Free Egg Custard Recipe​

Dairy Free Egg Custard Recipe

5 from 1 vote
A creamy and silky dairy free egg custard recipe made with plant-based milk. Perfect for lactose-free diets, light desserts, or anyone craving a smooth, comforting custard without dairy. Easy to make and highly versatile with flavor variations.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups almond milk or oat/coconut/soy milk
  • 3 large eggs
  • 1/4 cup maple syrup or sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional:
  • Cinnamon nutmeg, or cardamom
  • Lemon or orange zest
  • Cocoa powder

Equipment

  • Oven
  • Ramekins or small oven-safe dishes
  • Baking pan for water bath
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat Oven: Set to 325°F (160°C).
  2. Mix Ingredients: Whisk together eggs, plant-based milk, sweetener, vanilla extract, and salt until smooth.
  3. Add Flavorings: Stir in optional spices or zest.
  4. Prepare Ramekins: Pour mixture into ramekins. Place ramekins in a baking pan.
  5. Create Water Bath: Fill the pan with hot water halfway up the sides of the ramekins.
  6. Bake: 30–35 minutes until custard is set but slightly wobbly in the center.
  7. Cool & Chill: Let cool 10–15 minutes at room temperature, then refrigerate for at least 1 hour. Serve warm or chilled.
    Dairy Free Egg Custard Recipe​

Notes

  • Avoid overbaking; custard continues to cook slightly after removal.
  • Fresh eggs ensure smooth texture.
  • Use plant-based milk of your choice for flavor variation.
  • Custard can be served with fresh fruits, chocolate, or vegan caramel.
  • Lasts up to 3 days refrigerated; freezing not recommended.
Dairy Free Egg Custard Recipe​