English Custard (without milk)

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

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2 tsp tapioca flour/starch 6 g
1 cup almond beverage, unsweetened, fortified, rice, or soy 250 mL
1 pinch salt 0.2 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

per 1 serving (50 g)


% Daily Value




1 g

2 %

Saturated 0.3 g
+ Trans 0 g

2 %


40 mg


30 mg

1 %


5 g

2 %


0 g

1 %


4 g

Net Carbs

5 g


1 g

Vitamin A

3 %

Vitamin C

0 %


5 %


1 %


This recipe is :
Excellent source of  :
Vitamin D
Source of  :
Calcium, Vitamin B12, Vitamin B2
Low  :
Calories, Fat, Saturated Fat, Sodium
Free  :
Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Meat and Alternatives 0
Other Foods ½

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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