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.
This Baked Berry Custard recipe is a simple, nutritious breakfast or sweeten it up a little more and turn it into a decadent dessert.
- 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)
- 250 g (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
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Preheat your oven to 200℃.
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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.
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Grease the ramekins with a little butter or coconut oil.
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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.
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Arrange the fruit between the ramekins.
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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.
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Obviously, as is is just fine
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At breakfast, I often serve with a little of my toasted muesli on top
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Nice with stewed or fresh fruit
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Lovely with toasted coconut or nuts for dessert
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Melted raw chocolate or shavings would make this much more decadent
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.
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