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.
Serves 3 (or 2 or 4 .. depending on how much you pour!)
- 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
- Heat water in a small saucepan over medium heat and sprinkle gelatin on the top. Stir until incorporated.
- Add all ingredients into a food processor and blend until smooth.
- Pour into an airtight bowl or container and place in the fridge to allow it set.
- 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.