Carob Cinnamon Eggless Custard
This refined sugar-free eggless custard is a simple, light, smooth, and comforting little treat, with the warm flavors of cinnamon and carob to make it extra cozy. Vegan and free from: gluten and grain, added oils, soy, and coconut.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Total Time: 11 minutes
- Yield: 3 servings
- Category: Pudding
- Cuisine: Dessert
Ingredients
Custard
- 2 tsp carob powder
- ⅛ tsp cinnamon
- 1 cup almond milk (I used homemade)
- 3 tbsp maple syrup
- 2 tsp agar agar flakes (mine were finely crushed; see notes re: powder)
- 1 tsp pure vanilla extract
Topping
- a few tbsp maple syrup
Instructions
1. Place the carob powder, cinnamon, and a 3-4 tbsp of the almond milk in a small cup and stir to combine (note: this step prevents the carob and cinnamon from clumping up when added to the bigger pot in step 2).
2. Place all custard ingredients (including the mixture from step 1) into a small sauce pan and bring to a simmer on medium heat, stirring regularly. Once the mixture comes to a light simmer, let it simmer for about 30 seconds to 1 min, then turn off the heat.
3. Divide this mixture between three small ramekins (or small glass containers), let cool to room temperature, then carefully place in the fridge and refrigerate for two-three hours (or overnight) to set.
4. When ready to eat, drizzle with some maple syrup and enjoy. Or alternatively run a knife around the edge of the custard to loosen it up a little, then flip the ramekin onto a plate and tap the top to release the custard. Top with some maple syrup and enjoy! Keep leftovers refrigerated.
Notes
Note: agar agar flakes are not the same as agar agar powder. They are the same source product, but the change from flakes to powder is significant as the powder is a lot more concentrated. I used flakes here as that is what I had on hand, but if you want to substitute agar agar powder in this recipe you’ll need to reduce the amount to about .66 of a tsp (the conversion of powder to flakes is 1:3).