I Can’t Believe It’s Not Dairy! (Simple Baked Custard)

Simple Baked Custard

It’s been just over two weeks since my fibroid surgery and I’m glad to report I’m doing well! Moving slowly (literally), but making good progress. (Read My Uterine Fibroids Journey, Part 1.) I’m looking forward to sharing more in an upcoming post about my recovery. My family members have taken good care of me, including making meals that fit my food-sensitive diet. One of things I’ve enjoyed most is this gluten-free, dairy-free, refined sugar-free custard created by my mother. It’s been soothing, especially at 4:00 am, when I’ve had to wake up to take my pain medication with food.

Here it is, with only four ingredients, used with her permission. You won’t believe it doesn’t contain dairy, it’s so creamy. The key is utilizing the water-bath method, so don’t forget that important step.

custard 4 ingredients

Ingredients

  • 4 eggs
  • 2 cups of coconut milk (1 can)
  • 2 tablespoons of honey
  • 1 teaspoon of vanilla

Directions

  1. Mix all ingredients in a blender on low.
  2. Pour into single serve oven-safe dishes or ramekins. (I used five for latest recipe.)
  3. Place raw custard dishes into larger oven-safe containers in a water bath. (See photo.) This protects the custard from getting overdone.
  4. Bake in oven on 350 degrees for approximately 45 minutes.
  5. Makes 4-6 servings. Serve hot or cold with fruit, if desired.

custard uncooked in water bath

Notes

  • You can bake the custard in larger cookware like an 8 X 8 Pyrex pan, but you will need to increase the cooking time. Plus, the single-serve dishes are convenient for serving. We like to use Glasslock food containers for baking and storing in the refrigerator. (Do not place plastic lids in the oven!)
  • Unlike the photos here, you can also use a large pan for the water bath and place all the bowls inside for baking.
  • I like custard best when it’s chilled. It seems more refreshing cold, but you can also serve it hot out of the oven.
  • Try this recipe with your favorite fruit or spices! Here are a couple variations I’ve tried successfully. (It’s really difficult to mess up! It’s been delicious every time I’ve made it.) Experiment with whatever ingredients sound good to you and cook in the same manner.

With banana or your favorite fruit…

  • 4 eggs
  • 2 cups of coconut milk (1 can)
  • 1 small banana or your favorite fruit
  • 1 tablespoon of honey (less honey with the added fruit sugar)
  • 1 teaspoon of vanilla

With your favorite spice…

  • 4 eggs
  • 2 cups of coconut milk (1 can)
  • 2 tablespoons of honey
  • 1 teaspoon of vanilla
  • 1 teaspoon of nutmeg or cinnamon

I Can't Believe It's Not Dairy! (Simple Baked Custard)
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 4 eggs
  • 2 cups of coconut milk (1 can)
  • 2 tablespoons of honey
  • 1 teaspoon of vanilla
Directions
  1. Mix all ingredients in a blender on low.
  2. Pour into single serve oven-safe dishes or ramekins. (I used five for latest recipe.)
  3. Place raw custard dishes into larger oven-safe containers in a water bath. (See photo.) This protects the custard from getting overdone.
  4. Bake in oven on 350 degrees for approximately 45 minutes.
  5. Makes 4-6 servings. Serve hot or cold with fruit, if desired.
Notes
You can bake the custard in larger cookware like an 8 X 8 Pyrex pan, but you will need to increase the cooking time. Plus, the single-serve dishes are convenient for serving. We like to use Glasslock food containers for baking and storing in the refrigerator. (Do not place plastic lids in the oven!)

I like custard best when it’s chilled. It seems more refreshing cold, but you can also serve it hot out of the oven.

Try this recipe with your favorite fruit or spices! Experiment with whatever ingredients sound good to you and cook in the same manner.

custard cooked

I hope you enjoy this super easy custard recipe as much as I have, even at four in the morning! Double the recipe and serve at a dessert party, or offer to a friend who is recovering from surgery, like me. :) Great for singles, families, or large gatherings, this dairy-free, gluten-free custard will have you savoring each bite, down to the last spoonful.

This entry was posted in Dairy-Free, Gluten-Free, Grain-Free, Real Food, Recipes, Refined Sugar-Free. Bookmark the permalink.

7 Responses to I Can’t Believe It’s Not Dairy! (Simple Baked Custard)

  1. Pingback: Perfect Creamy Homemade Coconut Milk - Natural Chow

  2. Sarah says:

    I love this! I am really working on cutting dairy out of my life at the moment, so I’m glad to find this and I can’t wait to try it!

    It was so nice to meet you at the photography workshop yesterday! I am excited to follow along with your blog! <3

  3. Brenda says:

    Any way to sub eggs on this one?

    • Tracy says:

      That’s difficult Brenda, because the eggs are what hold it together. In other baking recipes, I’ve seen flax, banana, or applesauce all used as a substitute for eggs. But in this case, you need something sticky. I did a quick search online, and found a few websites suggesting gelatin. Maybe try your own search. Sorry I can’t help more. I hope you find what you are looking for.

  4. jsf says:

    Hi here!
    I’ve tried with a larger cookware, but it end up more like a wet omelette than a custard (it grew in size).
    Do you know why ?
    thanks

    • Tracy says:

      How deep was the liquid before you cooked it? Did you double the recipe? When you use a larger pan, you have to give it more cooking time. The largest I’ve used is a 9×9 pan. I would suggest increasing the cooking time or cooking it in smaller single-serving size dishes, if you have them. You can place a knife in the middle to check if it’s finished cooking. If the knife comes out fairly clean, then it’s done. If it comes out sticky, it needs more time. Good luck!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge