Creamy, cold dessert made by pouring custard into ramekins and baking until set. This Dairy-free and Paleo recipe is made with almond milk and honey.
In a previous post, we looked at how to make a pouring custard. Because a traditional custard recipe relies on egg yolks alone to act as a thickener, and does not include a starchy thickener like cornflour, it needs to be cooked slowly on the stovetop, with constant stirring to prevent the egg from curdling and turning into scrambled egg. Stirring redistributes the sauce from the bottom of the pan so that it does not sit over direct heat.
Custard can also be thickened in the oven, which sets the custard into a jelly-like consistency. Because the desired consistency is solid rather than liquid, the recipe is slightly different from the one used for pouring custard, in that some egg whites are included for their gelling properties. The problem of how to prevent curdling is solved by cooking the custard in a water bath. By placing the cooking dish in a roasting tray half-filled with water, the custard is insulated from direct heat. In a water bath, the temperature of the surrounding water cannot exceed 100°C/212°F. The only difficulty is judging the correct time to remove the custard from the oven, as it will continue to cook and set while cooling. Cooking times provide a useful estimate, but should not be slavishly obeyed. Instead, check if the custard is ready by removing from the oven and giving a gentle shake – if there is a slight wobble in the centre of an otherwise solid mass then it is done.
This makes a good dessert, but can also be served for breakfast since it is basically just eggs and milk. It goes particularly well with tart berry fruits.
|Dairy-free Baked Egg Custard (made with almond milk)|
Using Up Egg Whites