Baked Dairy-free Custard

Baked Dairy-free Custard

Serves 4



  • 400ml coconut milk
  • 4 egg yolks
  • Stevia to taste (I use vanilla flavoured stevia drops)
  • 2 tsp. vanilla extract
  • Any spices or extras you might like


  1. Preheat the oven to a slow 150C.
  2. Heat coconut milk in a small saucepan over medium heat until warm.
  3. Beat the egg yolk until they hold their shape when you lift the whisk up.
  4. Add the coconut milk (SLOWLY!) to the egg, whisking as you go.
  5. Return to the heat – keep stirring while it thickens.
  6. Remove from heat and stir in vanilla, stevia and any spices.
  7. If using extras like nuts or berries, you can stir them in, or layer them in the bottom of the ramekin.
  8. Pour mixture into individual ramekins (or oven proof bowls)
  9. Sprinkle any spices (like nutmeg etc) on top.
  10. Put your ramekins into a largeish baking dish, and 1/2 fill with water in so that it goes 1/2 way up the sides of the ramekins.
  11. Bake for about half an hour or until the custard is set (it will wobble if you gently wriggle the dish).
  • If you can tolerate dairy, feel free to sub ½ the water with pouring cream.