Dairy Free Vanilla Blueberry Custard Cups

Total time3 hr

Prep time15 min

Cook time45 min

Dairy Free Vanilla Blueberry Custard Cups

Silky egg yolks whisk together with pure vanilla and a pinch of salt, then bake low and slow in a gentle water bath until each cup sets into that perfect wobbly, spoonable custard. A fine-mesh strain keeps the texture glassy-smooth before it chills into a make-ahead dessert that's ready whenever you are. Fresh blueberries, tossed with just a touch of sugar, get spooned over the top right before serving for a juicy, jammy contrast to the cool, creamy base underneath. The whole thing bakes in individual ramekins, so portioning and serving is effortless — no slicing, no fuss. It's an elegant little treat that works beautifully for a dairy free table, and it looks just as impressive as it tastes.

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Ingredients

4 servings

For the custard

2 cups whole milk
Silk Original Soymilk, Gluten Free Silk Organic Unsweet Soy Milk - 64 fl oz Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
⅓ cup granulated sugar
4 large egg yolks
1 tsp pure vanilla extract
1 pinch salt

For serving

1 cup fresh blueberries
1 tsp granulated sugar (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep baking dish large enough to hold them without touching.
2
Warm the milk and sugar in a medium saucepan over medium-low heat, stirring occasionally, until the sugar dissolves and the milk is steaming and just beginning to show small bubbles at the edges — do not boil. Remove from heat.

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