Always keen for a shortcut, I love creating meals that you can quickly assemble then throw in the oven, set the timer and forget. Like most mums I juggle a million of things so I really don’t have the time or patience to stand over the stove stirring or working my way through loads of steps and stages.
I’ve had a few custard mishaps in my day – where I’ve turned away from the stove top, only to ruin a batch. So a baked custard is my answer and to be honest, my whole family actually prefer the consistency of it too.
This baked custard is one of those dishes that makes a great healthy breakfast, snack or even dessert (see serving suggestions below). I really hope your family loves this also.
Makes 4 ramekins
4 free-range or organic eggs
3 tablespoons rice malt syrup or maple syrup (I find this enough, but you can add up to a ¼ cup for a sweeter custard)
250g (1 cup) natural full-fat or Greek yoghurt (see dairy-free below)
½ teaspoon vanilla powder or paste
Zest one lemon, finely grated
20 fresh blueberries, raspberries or pieces of strawberry
Method (including Thermomix)
Replace the yoghurt with coconut milk (I used the Ayam brand)
Choose the rice malt syrup as your sweetener
No need to wash the pan you use for the water bath (it’s only boiled the water) – simple dry and store.
You can also make these on the stove top or in a steam basket – just make sure the water doesn’t bubble up over the edge of the ramekins.
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