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Easy Dairy free Custard!

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Breakfast, Cake Filling, Pie, Etc!

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Custard! Breakfast, Cake Filling, Pie, Etc! 

When I lived in Holland with my Aunt Lia and family we had custard alot! I loved it!  It was very common to eat custard with breakfast or as a dessert. It came in glass bottles and was divine.

Here I share an easy small sauce pan method to make custard in minutes. The first time always takes longer then subsequent times.

This is a great recipe to get use to making – so you can use it for breakfast with granola and yogurt, add fruit and nuts as a snack or dessert, ALONE!!! As a Cake filler between the layers, next week I share an amazing Rhubarb Custard Pie that’s a way to make rhubarb without the sugar. 

Which diet is this Easy Dairy Free Custard! suitable for?

Vegan – Yes

Gluten-free – Yes

Dairy-free – Use Earth Balance Butter to substitute for butter

Egg – no egg replacement for this one!  I may try aquafaba custard in the future.

Nut-free – Yes

Paleo and Keto friendly

Quick to make!

ENJOY!

How to store Easy Dairy Free Custard!:

You can make the custard in fridge for 5 days.

Butter in small sauce pan, low-medium heat.
Add Arrowroot flour or other flour.
Use spatula to create roux for thickening.
Add Coconut milk first, then eggs – whisk, then mix remaining ingredients.
Divine Custard! Eat Alone! OR….
Breakfast – yogurt and granola.
Cake filling layers – here with Lively Life’s Carrot Cake
Rhubarb pie – next week’s recipe
Relax – yoga – and breakfast!

Pair this with:

Custard:

Desserts it goes with

As a dessert with a meal:

How to make this Custard fool proof?

I have added eggs to the roux, I found my custard was more yellow, but my egg started to cook and wasn’t a smooth! So I have changed the order – adding the coconut milk first then adding eggs and whisking – then remaining ingredients.

If you want it to be more yellow – add another egg yolk!

Healthy Eats!: Easy Lemon Dairy Free Custard

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Easy Dairy Free Custard for cakes, breakfast, dessert

Lively Life
Use this easy custard for breakfast with granola and yogurt, add fruit and nuts as a snack or dessert, ALONE!!! As a Cake filler between the layers, pie filler, and so much more! ENJOY!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Dessert, Snack
Cuisine Dessert, French
Servings 4 people

Ingredients
  

The Roux to thicken

  • 1.5 tbsp butter
  • 3 tbsp arrowroot flour

Add Coconut milk then the whisked yolks

  • 1 cup coconut milk
  • 2 large egg yolks add one or two more egg yolks for a more yellow custard!

Add remainder ingredients, take off heat when getting thick.

  • 1 tsp vanilla
  • 3 tbsp lemon juice ~ 1 lemon squeezed
  • 1/2 tsp lemon rind
  • 1 pinch sea salt or himalayan salt or two pinches
  • 1 tbsp maple syrup -optional

Makes 1 1/2 cups of custard

Instructions
 

  • First separate the egg yolks – and whisk. Use 2-4 egg yolks depending on how yellow you want it!
  • With Whisk mix, and with spatula to get off the bottom for this process.
  • Make roux – butter and flour in small sauce over low -medium heat
  • Add coconut milk mixing. Then add eggs yolks, and mix or whisk.
  • Add remaining ingredients and mix with spatula! Take off heat as soon as you see it start to thicken.
  • Voila! Custard!
  • Use between layers of cake, or breakfast with yogurt, fruit and granola. Or as a snack on its own.
Keyword breakfast, cake filler, custard, dessert, pastry filler, snack

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