Okay, here’s my blog post about making egg custard with almond milk, written in the style you requested:
So, I’ve been trying to cut down on dairy, you know? But I love custard. Like, really love it. The creamy, eggy goodness…it’s just the best. So I thought, “Hey, can I even make this work with almond milk?” I figured it was worth a shot.
I started by grabbing the stuff I needed. I’m no chef, so I kept it simple:
- Almond milk (obviously). I used the unsweetened vanilla kind, ’cause that’s what I had.
- Eggs. I used three big ones.
- Sugar. Just regular granulated sugar.
- Vanilla extract. Because, why not?
- A pinch of salt.
The Mixing Part
First, I whisked the eggs in a bowl. I beat them pretty good until they were all frothy and stuff. Then, I slowly poured in the almond milk while whisking. I didn’t want to curdle anything (which, I wasn’t even sure could happen with almond milk, but I played it safe). I added in about two cups of the almond milk.
Next, I dumped in the sugar. I used about 1/3 of a cup, ’cause I don’t like things too sweet. I stirred that in, along with a splash of vanilla extract (maybe a teaspoon?) and that tiny pinch of salt.
The Baking Part
Okay, this is where I get nervous. Baking isn’t my strong suit. I preheated my oven to 325°F (160°C). While that was heating up, I poured the eggy, almond milk mixture into some little ramekins. I filled them up most of the way, leaving a little space at the top.
Then, I put the ramekins into a bigger baking dish. I poured hot water into the baking dish, so it came about halfway up the sides of the ramekins. My grandma always did this “water bath” thing, so I figured it was important. Seemed fancy.
I carefully slid the whole thing into the oven. And then…I waited. For like, 45 minutes. I kept checking on them, poking them with a knife to see if they were done. When the knife came out mostly clean, I figured they were ready.
The Moment of Truth
I pulled them out of the oven (carefully! Hot water everywhere!). I let them cool down for a bit on the counter, and then I stuck them in the fridge to chill completely. That took a couple of hours, which felt like forever.
Finally, I grabbed one, sprinkled a little extra sugar on top (because I’m extra like that), and took a bite. And guess what? It was…pretty good! Seriously. It wasn’t exactly like regular custard, a little less firm, maybe. But the flavor was there. The almond milk didn’t make it taste weird or anything. It was creamy, sweet, and definitely hit the spot.
So, yeah, you can make egg custard with almond milk. It’s not perfect, but it’s a totally decent substitute if you’re avoiding dairy or just want to try something different. I’m definitely making this again!
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