This is a basic custard recipe. It was given to me whilst on a low allergy diet. If you use gluten-free soy milk and pure maple syrup it will be both gluten and soy free. A very simple recipe. You can use the leftover egg whites to make a pavlova or macaroons

Ingredients

4 serv.

egg yolks↗5
maple syrup↗1⁄3 cup
soymilk↗2 cups

Step-by-step instructions

1
Whisk the egg yolks with the maple syrup in a bowl.
2
Warm the soy milk in a saucepan.
3
Add the egg and maple mixture to the milk. Return the saucepan to a medium heat and stir constantly until the mixture thickens.

Source: food.com

Original recipe ↗

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