One of my favourite foods in all the world is an egg custard tart. With its sweet crumbly pastry and nutmeg infused silken egg custard! Yum!
But of course they don’t work on dairy free, gluten free, sugar free rations!
So I made my own egg custard and it hit the spot beautifully. I served mine with roasted ginger rhubarb compote.
Egg custard (dairy, sugar and gluten free)
- 200mls almond milk
- 1 tsp vanilla pod or 1 tsp vanilla paste
- 2 tbs sweetener (I used xylitol)
- 3 eggs
- freshly grated nutmeg
- tiny pinch salt
Preheat oven to 170C
Put the milk, sugar and vanilla – pod and seeds) into a pan on a low heat and warm until just before boiling.
Remove from the heat and leave to cool
In a medium sized bowl, whisk the eggs, grated nutmeg and salt until pale and fluffy
Slowly pour the cooled milk through a sieve and whisk into the egg mixture
Pour the custard into four earthenware ramekins and sprinkle grated nutmeg over the surface of each
Place the ramakins in a roasting tin, and fill the roasting tin with warm water to the level of the custard in the ramakins.
Place the bain marie in the oven and cook for 40 minutes until the edges are browned and the custard is slightly firm to touch
Remove from the oven and leave to cool on a wire rack
Either serve immediately or place in a refrigerator for several hours until cool and completely set
(I noticed a degree of separation occurred with the ones I refrigerated although texture was not affected. I’ll try them again and comment on this)