I initially called this custard ‘Dairy-free Custard’ and then a friend of mine asked how it could be dairy-free if it had butter in it. Hmm – good question! And this was my reply 🙂

“I guess I don’t include butter in the dairy category, even though it technically is. 

I have found time and time again that most people who can’t tolerate dairy, are perfectly fine with butter …  so I put it in it’s own category!”

I have since changed the name to (Almost) Dairy-free Custard 🙂

A bowl of delicious ‘gloopy’ custard 🙂

It may set in 2 layers. This is fine – simply stir it before (or during) eating.

Dairy-free Custard

Serves 3 (or 2 or 4 .. depending on how much you pour!)

Ingredients:

  • 1 ½ cups water
  • 6 eggs
  • 3 tsp. gelatin powder
  • Stevia to taste (I use vanilla flavoured stevia drops)
  • 250g unsalted butter (softened)
  • 3 tsp. organic vanilla extract
  • Any spices you might like

 

Method:

  1. Heat water in a small saucepan over medium heat and sprinkle gelatin on the top. Stir until incorporated.
  2. Add all ingredients into a food processor and blend until smooth.
  3. Pour into an airtight bowl or container and place in the fridge to allow it set.
  4. Stir it before serving.
  • If you can tolerate dairy, feel free to sub ½ the water with pouring cream.
  • Feel free to double the mixture (I always do!)
  • When it sets, it may have 2 layers – this is fine – just mix it in 🙂
  • Make sure your eggs are safe to eat raw (either pasteurised or you know they are organic)
  • It makes a great school snack (as pictured above). Simply pour some of the custard into small containers to set.
  • If you would like it thicker, add more gelatine. If you would like a runnier consistency, use less.

 

 

 

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