Lemon Infused Almond Milk Custard

  • Author:
  • Prep Time: 3 hours
  • Cook Time: 20 mins
  • Total Time: 3 hours 20 mins
  • Yield: 5 1x
  • Category: Dessert


  • 4 cups UNSWEETENED almond milk
  • 1 stick cinnamon
  • 1 lemon rind
  • 4 egg yolks
  • ¾ cup sugar
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract


  1. Heat up almond milk, cinnamon stick and lemon rind together in a pot at medium heat until bubbles start to form on the sides.
  2. In the mean time, in medium bowl beat eggs yolks and sugar until pale yellow. Add corn starch and keep beating for another minute or so.
  3. Add vanilla extract and beat until smooth and creamy.
  4. Remove cinnamon stick and lemon rind from milk. Slowly add about ½ cup of warm milk to the egg yolks, stirring constantly.
  5. Add the rest of the milk and stir until well incorporated.
  6. Return mixture to stove and cook at medium to low heat, until it thickens slightly and coats the back of a wooden spoon (do not let it boil)
  7. Pour into ramekins, let it cool and refrigerate for a minimum of 3 hours.
  8. Before serving, sprinkle each ramekin with sugar and caramelize using a torch or oven broiler.
  9. ENJOY! FROM May I have that recipe