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Vanilla Custard



  • 2 cups unsweetened vanilla almond milk (or coconut milk)
  • 2 tablespoons raw honey – local is best
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • dash of cinnamon
  • dash of nutmeg


  1. Preheat oven to 325°F.
  2. In a small pot, heat almond milk and honey to boil. Turn off heat and allow to cool for 5 minutes.
  3. Beat eggs, vanilla extract and salt in medium bowl. While whisking add warm milk, and cinnamon.
  4. Separate into 5 cups or pour into a large glass pan. Sprinkle with nutmeg.
  5. In a large baking pan, add about 1 inch of hot water. Place custard cups into larger pan.
  6. Bake for 45- 60 minutes, or until a knife comes out clean. Cool and chill in refrigerator.


Recipe adapted from:

IBD-AID Phase I, II, and III (as tolerated)