+ Well Nourished | Baked Berry Custard

Baked Berry Custard

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

Ingredients
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)

  1. Preheat your oven to 200℃.
  2. In a food processor or blender, mix the eggs, sweetener, yoghurt, vanilla and lemon zest for 30 seconds (until well combined and frothy – like a smoothie). TMX 30sec, speed 4.
  3. Grease the ramekins with a little butter or coconut oil.
  4. Divide the mixture between the four ramekins and place in a water bath. I use a large ovenproof pan (with a lid), filled to about ¾ of the way up the sides of the ramekins.
  5. Arrange the fruit between the ramekins.
  6. Cover with the lid and bake for about 30 minutes or until set in the middle. A good indicator is that the middle rises a little.

Serving suggestions…

  • Obviously, as is is just fine
  • At breakfast, I often serve with a little of my toasted muesli on top
  • Nice with stewed or fresh fruit
  • Lovely with toasted coconut or nuts for dessert
  • Melted raw chocolate or shavings (recipe here) would make this much more decadent

Variations
Dairy-free
Replace the yoghurt with coconut milk (I used the Ayam brand)

Low-fructose
Choose the rice malt syrup as your sweetener

TIMESAVING TIP
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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Baked Blueberry yoghurt custard

  • Kathryn

    These were so good! I used half coconut milk & half natural yoghurt. Even my son (who’s a little fussy about desserts – just likes his yoghurt usually) loved it. Great to prepare ahead so dinner time runs smoothly, instead of having to stand and stir custard so it doesn’t go lumpy, only to then have to wait for it to cool down for the kids. Another great recipe! Thanks!

    • Thanks so much for your feedback Kathryn – I always love to hear that kids are also enjoying them. You’re very welcome G x

  • Kelly Berghella

    Just made these for dessert tonight. Super easy to put together and my little one enjoyed ‘helping’ Mum. I didn’t have a baking dish with a lid, so I improvised with the lid put on my individual pots. I found they didn’t want to cook inside so I ended up taking the lids off and they cooked perfectly. Will be adding these to my repertoire…Thanks again Georgia xx

  • Hayley

    Hello this looks delicious. I am not too sure what a water bath is? And ramekins? Thank you 🙂

    • Sorry Hayley. So a water bath is a pan or baking tray filled with hot water (it creates steam). Ramekins are small bowls with a 7-8cm diameter. Hope that helps G x

    • Hayley

      Thank you so much for replying. So I place the bowls in a pan
      With water then cover with a lid? Thanks again

      • Yes, that’s right. The water should only reach about 3/4 the way up the sides of the ramekins (otherwise as the water bubbles it will fill the ramekins). It seems a bit fiddly but it’s actually very simple G x

        • Hayley

          Makes perfect sense now. Thank you. I can’t wait to try it out 🙂

  • Isabel

    Hi Georgia

    I made these last night and they tasted good but the texture was not creamy but more like scrambled eggs, is that normal? Not sure if I left them too long in the oven 🙁 do you think that could be the reason? Thanks!

  • Possibly – they are an egg based custard so you won’t escape the egg-iness. But I take them out the minute they puff G x

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