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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Baked Berry Custard
Ingredients
- 4 free-range or organic egg/s
- 3 tbsp rice malt syrup or maple syrup (I find this enough, but you can add up to a ¼ cup for a sweeter custard)
- 250 g full-fat natural yoghurt (1 cup)
- ½ tsp vanilla -powder, extract or essence
- 1 lemon/s -zest finely grated
- 20 fresh blueberries (raspberries or pieces of strawberry)
Method
- Preheat your oven to 200℃/395℉ (fan-forced).
- 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.
- Grease the ramekins with a little butter or coconut oil.
- Divide the mixture between the four ramekins and place in a water bath. I use a large ovenproof stainless steel fry pan (with a lid), filled to about ¾ of the way up the sides of the ramekins.
- Arrange the fruit between the ramekins.
- 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 would make this much more decadent
Store
- Covered in the fridge.
Kathryn says
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!
Georgia Harding says
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 says
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
Georgia Harding says
Glad you enjoyed Kelly, thanks for your feedback G x
Hayley says
Hello this looks delicious. I am not too sure what a water bath is? And ramekins? Thank you 🙂
Georgia Harding says
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 says
Thank you so much for replying. So I place the bowls in a pan
With water then cover with a lid? Thanks again
Georgia Harding says
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 says
Makes perfect sense now. Thank you. I can’t wait to try it out 🙂
Isabel says
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!
Georgia Harding says
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
Keryn says
This was so delish! I used unsweetened almond milk, powdered sweetener, Only 3 eggs and had no berries so topped with cinnamon. Also I didn’t cover in the oven as I didn’t have a lid. It turned out great.
Will definitely make this again.
Georgia Harding says
Thrilled you enjoyed it Keryn and thanks so much for your feedback and rating the recipe too G x
Stace says
Thank you for this recipe.. it is delicious! I think the lemon really makes it. My children liked it including my 10month old – will become a regular here I think! I really love finding recipes that are healthy that everyone enjoys!
Georgia Harding says
Thrilled you all enjoy it Stace. Thanks for your feedback and for rating the recipe G x
Tracey says
Could you do this in one large pot instead of several small?
Georgia Harding says
Hi Tracey, I’m not 100% sure it will set in the middle (without overcooking and becoming eggy on the outside) but if you give it a try, I’d love to hear how it goes. Georgia x
Babsie says
These are so delicious. I made them in two batches – first batch I overcooked (30mins) so the texture was similar to frittata. Second batch I watched carefully and as soon as they puffed up I took them out of oven (around 22mins) and the texture was much more like creamy custard. Delicious with lots of lemon and berries. Thanks 😉
Georgia Harding says
SO glad you enjoyed them Babsie, yes it is a fine line with this recipe and the ‘puff’ is definitely the best indicator. Thanks for rating the recipe too, Georgia x
Megan says
I only have frozen blueberries. Would they work instead of fresh blueberries?
Nichola Phillips says
how Long do these keep? They tasted great 👍🏼
Georgia Harding says
So glad you enjoyed them. I’d keep them for a couple of days airtight int he fridge G x