English Custard (without milk)

English Custard (without milk)

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

6 servings
Preparation 10 min
Cooking 10 min

Standing 2 h

35 calories per serving 


2 tsp tapioca flour/starch   6 g
1 cup almond beverage, unsweetened, fortified, rice, or soy   250 mL
1 pinch salt   0.1 g
4 tsp honey   28 g
1 egg yolks    


  1. Pour cornstarch into a measuring cup. Add a bit of milk (2 tablespoons or 30 ml) and stir well to dilute the starch. Fill with milk to get 1 cup (250 ml). Pour into a bain-marie or a non-stick pan, add salt and cook for 5 minutes over medium heat, stirring and scraping the bottom with a spatula. Add honey and melt.
  2. Beat the egg yolk and stir in approximately half the milk mixture with the whisk. Pour into the saucepan with the rest of the hot milk mixture and cook over low heat for about 2 minutes, stirring with a spatula. Remove from heat. Strain if necessary. Cover and refrigerate.

Nutrition Facts Table

Nutrition Facts

per 1 serving (50g)


% DV*

* DV = Daily Value




1.5 g

3 %

Saturated 0.3 g
+ Trans 0 g

2 %


35 mg


45 mg

2 %


5 g

2 %


0 g

1 %


4 g


1 g

Vitamin A

2 %

Vitamin C

0 %


8 %


2 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: 0 serving

More info


Free :
Trans Fat
Low :
Calories, Fat, Saturated Fat, Sodium
Source of :
Calcium, Vitamin B12

More info

This recipe is in the following categories: Halal | Kosher | Low Calorie | Low Fat | Low Saturated Fat | Low Sodium | Vegetarian

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