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
- 4 free-range or organic eggs
- 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 -zest finely grated
- 20 fresh blueberries (raspberries or pieces of strawberry)
- Preheat your oven to 200℃/395℉.
- 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 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.
- 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
- Covered in the fridge.
Dairy-freeReplace the yoghurt with coconut milk (I used the Ayam brand)
Low-fructoseChoose the rice malt syrup as your sweetener
Timesaving TipNo 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.