Prep and cook time: 1½ hours Serves 5
2 cups unsweetened vanilla rice milk, almond milk, or coconut milk
12 drops stevia extract (dark liquid if possible)
1 teaspoon vanilla extract
1/8 teaspoon salt
organic ground nutmeg (optional)
fresh berries for garnish (optional)
Preheat oven to 325 degrees. Heat milk and stevia just to boiling in medium saucepan; let cool 5 minutes or so. (You don't want the milk too hot, or it will cook the eggs.) Beat eggs, vanilla, and salt in large bowl until smooth; gradually beat in warm milk. Pour mixture into 5 custard cups or 1 quart glass casserole; sprinkle generously with nutmeg (optional). Place custard cups or casserole in a roasting pan; add 1-inch hot water to roasting pan. Bake uncovered until a sharp knife, inserted halfway between center and edge of custard, comes out clean (about 45 to 60 minutes). Remove custard dishes from roasting pan; cool on wire rack. Refrigerate until chilled. Garnish with fresh berries if desired.