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Almond Egg Custard recipe

Almond Egg Custard recipe


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  • Recipes
  • Dish type
  • Dessert
  • Dessert sauces
  • Custard

This creamy custard is quick and easy to make. It's flavoured with almond extract and is perfect served over steamed puddings or cakes.

55 people made this

IngredientsServes: 12

  • 60g dried skimmed milk powder
  • 2 tablespoons cornflour
  • 150g caster sugar
  • 350ml water
  • 4 egg yolks, beaten
  • 1 teaspoon almond extract

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Mix together milk powder, cornflour and sugar in a medium sized saucepan. Stir in a mixture of water and egg yolks gradually, until smooth.
  2. Cook and stir over medium heat until thick and smooth. Continue to cook while stirring over low heat for one minute longer.
  3. Remove from heat and stir in almond extract. Allow custard to cool before using.

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Reviews & ratingsAverage global rating:(57)

Reviews in English (45)

by SEIFERTKE

Works great in chocolate cake. I used with Hershey's Chocolate Cake (on this website) and frosted with buttercream icing....rave reviews!-28 Dec 2004

by LLAURRA

This custard is so easy and delicious, and it's a great way to use up leftover egg yolks. I made it with whole milk powder and vanilla flavor (instead of almond) and served it with apple pastries, and it was superb!-20 Jul 2003

by Heather_in_VA

Fabulous and so easy! I filled a white cake with this and added an almond flavored white frosting, sprinkled with some slivered almonds. I'll definitely use this recipe again!-11 Aug 2005


  • 1/2 recipe basic dairy-free pie crust
  • 2 1/3 cups almond milk (plain, unsweetened or soymilk)
  • 3 large eggs
  • 3/4 cups sugar (plus more for sprinkling)
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg white
  • Garnish: ground nutmeg, for sprinkling

Preheat the oven to 400 F. Using dairy-free soy margarine or other butter substitute, lightly grease a 9” pie plate. On a lightly floured surface, roll out the pie dough until 1/8” thick. Fit into the prepared pie plate, forming a crust with your fingers. Lightly poke several holes on the surface of the crust with a fork and place the pie plate in the freezer to chill for about 5 minutes.

Meanwhile, In a small heavy-bottomed skillet over medium-high heat, warm the almond milk, stirring constantly, until steam is just starting to rise from the surface. (DO NOT let the liquid reach a boil.) Set aside.

In a medium-sized mixing bowl, whisk together the eggs, sugar, salt, and vanilla until the mixture is well combined and pale yellow in color. Gradually, add the warm almond milk, whisking constantly until the mixture is combined.

Remove the crust from the freezer and, using a pastry brush, brush lightly with the egg white. Sprinkle the crust with sugar. Pour the custard mixture into the prepared pie crust, sprinkling the nutmeg on the surface. Bake for 35-40 minutes, or until the pie is no longer runny and a toothpick inserted into the center comes out clean. (Pie will still “jiggle” just a little when you remove it from the oven.) Allow to cool completely on a wire cooling rack. Serve cold.


Almond Milk Custard

Desserts on the Paleo menu are always a welcome treat, so long as we don’t overindulge and eat the entire carrot cake at once. You’ll be pleased to know that this creamy, dairy-free almond milk custard is served in individual ramekins, making it all so easy to eat just one, saving more for later. Of course, you can always share, since it does account for 6 servings – we’ll leave that option up to you. The process to make a baked custard is simple: whisk the eggs with the vanilla, then whisk in the hot (not boiled) almond milk and honey.

It does take practice however, to get it to set just right. You might want to practice a few times before serving it to your esteemed guests (with a side benefit of enjoying it several times beforehand!). You might be asking, is a water bath necessary? Yes, it completely is. It prevents the custard from curdling as the ramekins are insulated from direct heat. It’s a beautiful thing! Check on them near the end of their cooking time and give them a gentle shake. If it wobbles slightly in the middle, yet is otherwise set, it is done. Keep in mind that it will continue to cook once removed from the oven, and the last thing you need is an overcooked custard.

A custard baked to perfection should be smooth and silky on the tongue. Enjoy the contents of each ramekin, one by one. Did you know that mini flourless chocolate cakes are baked in ramekins too?


Low Carb Egg Custard Recipe

Ingredients

  • 4 eggs
  • 1/2 cup half and half
  • 2 cups unsweetened almond milk or your favorite milk replacement
  • 1/3 cup Swerve
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Instructions

Notes

Nutrition

Did you try this recipe? If you prepare this recipe, be sure to take a picture and hashtag it @remakemyplate. I can’t wait to see what you cook up! Before you go why not click the stars at the top of the recipe to rate it.

The recipe for this low carb egg custard is simple enough. Whisk all the ingredients together, pour and bake.

For a super smooth texture pour the egg mixture through a fine strainer. This will remove any tough egg strands and give your custard a silky smooth texture.

If you haven’t cooked custard before then you might wonder how to know when its done.

Don’t cook it until it appears firm. If it is firm then it’s already over cooked.

Test it out by first jiggling the pan a little. You are looking to see that the custard jiggles a bit like Jello.

Next insert a knife slightly off center into the custard. It should come out clean. If custard sticks to the knife cook for another 5 minutes and test again.

Once the knife comes out clean the custard is done. Don’t worry if the center looks a little soft. The custard will continue to cook when it’s been removed from the oven. If the knife comes out clean then the custard is set and will hold its shape.

  • Calories: 203 calories,
  • Fat: 17 grams of fat,
  • Total Carbs: 4 gm
  • Fiber: 0 gm
  • Sugar Alcohol: 3 grams
  • Net Carb: 1 net grams
  • Protein: 8 grams

We would love to see your low carb and keto egg custards! Tag us when posting your recipes on social media.

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Custard with Almond milk

This custard recipe is made with Almond milk.

I’ve used almond milk in my recipe only because I’ve been noticing that dairy at night doesn’t agree with a few us in the family.

Maybe it’s a lactose thing or maybe it’s just because we tend to lounge around at night – I’m not too sure. Either way – this Version of Vanilla Custard is thick, smooth, creamy and tastes incredible and is a lot lighter on the stomach.


Almond Milk Custard Recipe

Protein: 5 g / %

Carbs: 12 g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

Ingredients

  • 5 eggs
  • 2 tsp. vanilla extract
  • 2 cups unsweetened almond milk
  • 1/4 cup honey
  • Hot water
  • Cinnamon and nutmeg to taste, for garnishing

Preparation

  1. Preheat oven to 325 F.
  2. Heat the almond milk and honey in a saucepan gently bring to a simmer.
  3. Once simmering, remove from the heat.
  4. In a bowl, whisk together the eggs and vanilla until well combined and smooth.
  5. Slowly whisk in the hot almond milk with the egg mixture, being careful not to cook the eggs.
  6. Pour the mixture in 6 individual ramekins and place them in a baking dish.
  7. Fill the baking dish with hot water up to the same level as the custard in the ramekins and place in the oven to cook for about 40 minutes, until the edges are set.
  8. Place in the refrigerator to cool for about 2 hours before serving. Sprinkle cinnamon and nutmeg to taste just before serving.

Have a look at Paleo Restart, our interactive Paleo 30-day program. Learn more and get started here.

+ #PaleoIRL, our new cookbook all about making Paleo work for a busy life is now available! Get it now here.


What Does Custard Taste Like?

If you’ve never tasted homemade custard before, you’re in for a treat! It has a velvety texture that is deliciously sweet.

Baked keto custard tastes very similar to the inside of creme brulee, just without the crunchy top. Also, creme brulee is often made with just the yolks, while this custard includes the whole eggs.

Don’t worry if you’re low carb, though – this keto vanilla custard uses a natural sugar-free sweetener, so it tastes sweet without any sugar. And, my family and friends can’t tell the difference when I make this low carb custard recipe.


Cook's Notes

While you can use store-bought almond milk, our DIY version takes this tart to the next level. To make homemade almond milk, soak 1 cup raw almonds in 4 cups water overnight in the refrigerator. Drain, then blend with 3 1/2 cups cold water in a high-speed blender until frothy. Strain through a fine sieve lined with cheesecloth into a bowl, pressing down with a flexible spatula and squeezing out liquid discard solids. Transfer to a resealable jar and chill up to 5 days shake before serving.


Ingredients

  1. Rum custard sauce
    • 1 1/2 cups milk
    • 2 teaspoons cornstarch
    • 1/3 cup sugar
    • 3 egg yolks from large eggs
    • 1/2 cup cold heavy cream
    • 1 teaspoon vanilla extract
    • 3 tablespoons dark rum
  2. Butter caramel
    • 1/2 sugar
    • 5 tablespoons water
    • 2 tablespoons unsalted butter
  3. Meringue-nut mixture
    • 6 egg whites from large eggs
    • 1/2 cup sugar
    • 1/2 cup toasted sliced almonds, chopped coarse
  4. Decoration
    • Toasted sliced almonds

Almond Custard Layer Cake

  • Author: Life Love and Sugar
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 - 14 Slices 1 x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Almond Custard Layer Cake is made with moist almond cake layers, a smooth almond custard and classic almond frosting! The flavor is light and lovely and I’m a big fan!

Ingredients

CAKE LAYERS

  • 2 1/2 cups ( 325g ) all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup ( 168g ) unsalted butter, room temperature
  • 1 1/2 cups ( 310g ) sugar
  • 3 tbsp vegetable oil
  • 1 tbsp almond extract
  • 4 large eggs
  • 1 1/4 cups (300ml) milk
  • 3 egg yolks
  • 1/2 cup ( 104g ) sugar
  • 2 tbsp , plus 1 tsp cornstarch
  • 1 1/2 cups (360ml) milk
  • 2 tbsp ( 28g ) salted butter
  • 1 1/2 tsp almond extract
  • 1 1/4 cup ( 280g ) salted butter, room temperature
  • 1 1/4 cups ( 237g ) shortening
  • 10 cups ( 1150g ) powdered sugar
  • 3 tsp almond extract
  • 5 – 6 tbsp (75-90ml) water or milk
  • Golden yellow gel icing color
  • Pink gel icing color
  • Teal gel icing color

Instructions

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
3. Add the butter, sugar, oil and almond extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

TO MAKE THE CUSTARD:

10. While the cakes cool, make the custard. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
11. Add the sugar, cornstarch and milk to a large saucepan and mix until combined.
12. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
13. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
14. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks too quickly and get scrambled eggs.
15. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
16. Remove from heat and add butter and almond extract. Stir until smooth, then set in the fridge to cool completely.

TO BUILD THE CAKE:

17. When everything has cooled, make the frosting. Combine the butter and shortening in a large mixer bowl until smooth.
18. Add about half of the powdered sugar and mix until well combined.
19. Add the almond extract and 3-4 tablespoons of water or milk mix until well combined and smooth.
20. Add the remaining powdered sugar and mix until combined.
21. Add additional water or milk as needed to get the right consistency and mix until well combined and smooth.
22. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes.
23. Place the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it’s tall.
24. Spread half of the custard evenly on top of the cake layer, inside the dam, then smooth out the dam of frosting so that it’s all even.
25. Add the second layer of cake and repeat the dam and custard filling.
26. Add the final layer of cake on top, then smooth out the frosting around the sides of the cake.
27. Frost the outside of the cake (see my tutorial for frosting a smooth cake with buttercream).
28. Divide the remaining frosting evenly between three bowls. Color your frosting to your desired colors.
29. Use your offset spatula to create a “spackled” look. See the photos and description of how to do this in the written post above.
30. Use two sizes of round piping tip (I used Ateco 808 and Ateco 804) to pipe the dots onto the top of the cake around the edges.
31. Refrigerate cake until ready to serve. Cake is best when eaten within 2-3 days.

Keywords: almond cake recipe, birthday cake recipe