Almond Custard

Preparation info

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By Ben Shewry

Published 2012

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  • non-GM canola oil, for greasing
  • 200 ml (7 fl oz) almond milk
  • 1 free-range egg
  • 15 g (½ oz) caster (superfine) sugar
  • ½ Heilala vanilla bean*, split and seeds scraped
  • table salt, to taste


Preheat the oven to 110°C (225°F/Gas ½) and lightly grease four 150 ml (5 fl oz) capacity dariole moulds with oil.

Combine all of the ingredients and whisk well. Pour into the moulds (they should only be half full). Place into a bain-marie filled with warm water and bake for 20 minutes. When the custards are just set (there should be a slight wobble), remove from the oven and from the bain-marie.