Dairy Free Custard

It’s a bit rainy and chilly here on the ‘Unshine Coast’  today so what better way to warm up than with some afternoon custard?! This is one of those embarrassingly easy recipes which makes me feel like a bit of a fraud since all I did was swap ingredients out from the “Every Day Cookbook” which are more allergy friendly for our tummies. Of course the variations are endless so definitely give it a go!

  • 500ml Almond Milk
  • 2 Eggs
  • 50g Potato starch
  • 75g Coconut sugar
  • Heaped tablespoon of cocoa
  1. What all the ingredients into your Thermomix and cook on 90C for 7 mins on speed 4.


  1. Adjust ingredients to your taste – if you prefer it sweeter, add more sugar.
  2. If you like it thicker, add more starch. Easy Peasy 🙂 You could use corn starch but I’m just very careful with which ones I use as most corn is genetically modified so anything with corn in it has to be organic for me – plus I had potato starch lying around so I used it. You could gluten-free flour as well but again, be careful of the ingredients as many pre-mixed GF flours are just a chemical cocktail of dodgy ingredients like soy and other fillers.
  3. Make sure your eggs come from happy chickens who roam free and scratch in the dirt. And that doesn’t mean so-called ‘free-range’. This term is so loosely used and often all it means is that they are cage or barn raised chicken who are allowed outside for an hour a day! That’s hardly the beautiful image of organic, healthy chickens roaming outside in the sunshine all day eating worms and kitchen scraps that this term evokes in our minds, is it?!
  4. Half almond milk, half coconut also makes a really tasty custard, you could also try rice milk (I’m not a fan since it’s watery and grains can be so tough on your digestion if not prepared properly)
  5. Grind some orange rind on Speed 9 before adding the rest of the ingredients to make Jaffa custard
  6. Add vanilla bean paste and leave out the cocoa for vanilla custard
  7. Grind lemon rind and omit the cocoa for lemon custard (this brings back memories of when I used to consult, mmmmm!)
  8. Add a drop or 2 of mint oil if chocolate mint if your thing!
  9. A splodge of nut butter turns your custard into liquid peanut nut butter cups – YUM!
  10. I used cocoa and not ‘cacao’ as the latter is raw and more expensive and since you’re heating this you may as well use normal cocoa. Which is just as yummy!
  11. No thermomix? Heat and stir over the stove on a medium for 5 – 10 minutes until you can’t taste the eggs or flour.

The Ultimate Comfort Food!

7 Responses to “Dairy Free Custard”
  1. Abby says:

    You had me at custard!!
    Love it!

  2. Love the recipe! Would tapioca work in place of potato starch? And could you leave the cocoa out to get a more custard flavour? Trying to improve my families eating habits! I can’t wait to try this!

  3. Sorry ignore my cocoa question! I didn’t read your vanilla bean variation properly!

  4. Looks yum Jodi! Question, could you use arrowroot powder instead of potato starch to make it paleo-friendly?

    Thanks 🙂

    • Jodi says:

      Hey Aimee, I must admit I use all those starches interchangeably so you definitely could hun! Thanks for browsing my little blog 🙂 ❤ Jodi

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