For me, colder weather means savoring warm, creamy delicious dishes both sweet and savory. If you would like, you can download my free soup ebook here. It contains loads of recipes and ways to tailor them to dietary needs.

On the sweeter side of things, I do love a good custard. Since I can’t eat dairy, I have come up with this decadent recipe. Try it and enjoy! It’s flavorful and rich without feeling heavy or overly sweet.

ALMOND CUSTARD

You will need:

• 5 eggs

• 3 tablespoons maple syrup

• 2 cups almond milk

• 2 teaspoons vanilla extract

• 1/4 teaspoon each: salt, cinnamon and nutmeg

Preheat your oven to 325 degrees.

Heat the almond milk and maple in a small pot until just simmering. Let these cool a moment while you whisk together eggs, vanilla and spices in a separate bowl.

Carefully whisk almond maple mixture into the eggs slowly so as not to cook the eggs.

Fill a baking dish with 1/4 inch hot water. Place a muffin tin inside of it and fill 6 muffin cups with the mixture. If you have ramekins, you can use 6 of those instead of the muffin tin.

Bake for 40 minutes and allow to cool and set 15 minutes before diving in.