Go Back
Homemade Gluten-Free Egg Custard with Honey photo

Gluten-Free Egg Custard with Honey

This Gluten-Free Egg Custard with Honey is a creamy, indulgent dessert that everyone will adore!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 4 large egg yolks
  • 1 large egg white
  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup baking stevia or erythritol
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon sea salt
  • 2 tablespoons honey
  • 10 ounces high-quality dark chocolate

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Double boiler or microwave-safe bowl
  • Ramekins or custard cups
  • Oven

Method
 

Instructions:
  1. Preheat your oven to 325°F (160°C). This ensures that your custard bakes evenly.
  2. In a mixing bowl, combine the 4 large egg yolks and 1 large egg white. Whisk them together until smooth and slightly frothy.
  3. To the egg mixture, add 1/2 cup of baking stevia (or erythritol), 2 tablespoons of honey, and 1/8 teaspoon of sea salt. Whisk until fully combined.
  4. Pour in 1 cup of unsweetened vanilla almond milk and 1/2 teaspoon of vanilla extract. Continue whisking until the mixture is well-blended and smooth.
  5. Add the 1/8 teaspoon of ground nutmeg and 1/4 teaspoon of ground cinnamon. Whisk again to incorporate the spices evenly throughout the custard mixture.
  6. Pour the custard mixture evenly into your ramekins or custard cups. Place them in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. This water bath helps the custard cook gently and evenly.
  7. Carefully place the baking dish in the preheated oven. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center. Remove from the oven and let cool.
  8. While the custard cools, melt the 10 ounces of high-quality dark chocolate using a double boiler or in the microwave in short bursts, stirring in between. Once melted, let it cool slightly.
  9. Once the custard has cooled to room temperature, drizzle the melted dark chocolate over the top of each ramekin. Serve chilled or at room temperature for the best flavor experience.

Notes

  • Store leftover custard in the refrigerator for up to three days.
  • For longer storage, freeze the custard (without chocolate) for up to one month.
  • Experiment with different milk alternatives like coconut or oat milk.