Prep 20 mins
Cook 0 mins
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
- 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.