Soy Custard - Gluten and Dairy Free

"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"
 
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Ready In:
20mins
Ingredients:
3
Serves:
4
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ingredients

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directions

  • Whisk the egg yolks with the maple syrup in a bowl.
  • Warm the soy milk in a saucepan.
  • 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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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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