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?

Almond Milk Custard Recipe

Serves: 6

Prep: 15 min

Cook: 40 min

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


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


  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.