Golden Egg Nut Custard
Sugar free, dairy free, gluten free

     I dearly love a good egg custard.  Having to go dairy free put a glitch in my custard loving ways until I decided to try and make a nut milk custard.  Hey, a few adjustments and we are back to loving the life.

4 cups filtered water
½ cup raw almonds
8 eggs
2/3 cup Dr Dave’s 2X sugar substitute
1 Tbs. Vanilla
½ tsp. sea salt
Nutmeg

     Put the water and almonds into your Vita Mix or other good blender and mix on high for 3 minutes.  Add in the eggs, 2X sugar, vanilla, sea salt and mix on medium for 1 minute more.  Let the mixture sit for 2 minutes.
     Fill a big rectangular pan 1/3 full of water and set your 9x9 pan or custard cups in the big pan sitting in the water.  Pour your blender mixture into the 9x9 pan or cups except for the last ¼ cup of mixture.  Most of the chunky bits of almond will be in this last ¼ cup so we leave it out to keep the custard smooth.  Sprinkle the top(s) of the custard with nutmeg.
     Place the big pan filled with the smaller pan or cups (now full of custard mixture) into the oven and set the temperature to 375 degrees.  Bake for 50 to 60 minutes – till a tooth pick inserted in the middle comes out clean.
     Cool and enjoy!