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Baked Berry Custard

September 3, 2015 | Baked Sweets, Breakfast

Blueberry egg 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.

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

Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Serves: 4
Blueberry egg custard
ADD TO FAVORITESADDED TO FAVORITES
4.82 from 11 votes
This Baked Berry Custard recipe is a simple, nutritious breakfast or sweeten it up a little more and turn it into a decadent dessert. 

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)
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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.

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, in a steam basket or steam oven - just make sure the water doesn't bubble up over the edge of the ramekins.
 

I'd love to hear how you enjoyed this -post a comment or rate this recipe.

Course: Breakfast Dessert

Share the goodness!

Category: Baked Sweets, Breakfast Tags: berries, breakfast, coconutfree, cornfree, custard, dairyfree, dessert, eggs, garlicfree, glutenfree, grainfree, legumefree, lowfructose, lowsugar, nutfree, onionfree, seafoodfree, sesamefree, snack, soyfree, sweet, vegetarian, wheatfree, yeastfree

Reader Interactions

28 Comments

Post a comment
  1. 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!

    September 9, 2015
    Reply
    • 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

      September 10, 2015
      Reply
  2. 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

    September 23, 2015
    Reply
    • Georgia Harding says

      Glad you enjoyed Kelly, thanks for your feedback G x

      September 27, 2015
      Reply
  3. Hayley says

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

    July 27, 2016
    Reply
    • 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

      July 27, 2016
      Reply
    • 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

      July 27, 2016
      Reply
      • 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

        July 27, 2016
        Reply
        • Hayley says

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

          July 27, 2016
          Reply
  4. 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!

    July 27, 2016
    Reply
  5. 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

    July 28, 2016
    Reply
  6. Keryn says

    5 stars
    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.

    April 30, 2018
    Reply
    • Georgia Harding says

      Thrilled you enjoyed it Keryn and thanks so much for your feedback and rating the recipe too G x

      May 7, 2018
      Reply
  7. Stace says

    5 stars
    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!

    August 26, 2018
    Reply
    • Georgia Harding says

      Thrilled you all enjoy it Stace. Thanks for your feedback and for rating the recipe G x

      August 27, 2018
      Reply
  8. Tracey says

    Could you do this in one large pot instead of several small?

    January 9, 2019
    Reply
    • 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

      January 15, 2019
      Reply
  9. Babsie says

    5 stars
    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 😉

    January 10, 2019
    Reply
    • 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

      January 15, 2019
      Reply
  10. Megan says

    I only have frozen blueberries. Would they work instead of fresh blueberries?

    March 21, 2019
    Reply
    • Jane says

      I would also like to know the answer to this ?

      March 9, 2021
      Reply
      • Georgia Harding says

        Yes just defrost them first G x

        March 10, 2021
        Reply
  11. Nichola Phillips says

    how Long do these keep? They tasted great ??

    March 9, 2020
    Reply
    • Georgia Harding says

      So glad you enjoyed them. I’d keep them for a couple of days airtight int he fridge G x

      March 15, 2020
      Reply
  12. Fina Zarzar says

    Can I omit the lemon zest? Or what can be used in place of it? Do not like lemon zest.

    March 24, 2021
    Reply
    • Georgia Harding says

      It can be left out for sure Fina G x

      March 24, 2021
      Reply
  13. Fina Zarzar says

    Can I use greek plain yogurt instead of regular yogurt?

    May 1, 2021
    Reply
    • Georgia Harding says

      Yes full-fat natural and unsweetened Greek yogurt are always interchangable, enjoy G x

      May 2, 2021
      Reply

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