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… hence this Baked Berry Custard is such a winner!

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 healthy baked custard is my answer and to be honest, my whole family actually prefer the consistency of it too.

This Baked Berry Custard is a light and nutritious dessert or breakfast option, blending creamy custard with the natural sweetness of fresh berries. It’s simple to prepare and can be customised to suit different dietary needs. I really hope your family loves this also.

Health benefits

Packed with protein from eggs and full-fat yoghurt, this egg custard recipe provides essential nutrients, while the berries add antioxidants and fibre. It’s also a low sugar custard and refined sugar-free. 

Ingredients

The recipe calls for eggs, natural yoghurt, rice malt syrup or maple syrup, vanilla extract, lemon zest, and your choice of fresh berries (blueberries, raspberries, or strawberries).

How to make this baked egg custard

Mix the eggs, sweetener, yoghurt, vanilla, and lemon zest until frothy. Grease four ramekins and divide the mixture evenly. Arrange the berries on top, place the ramekins in a water bath (which is a baking pan filled with hot water), and bake at 200°C until the custard is set.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve the custard as is or top it with muesli, stewed fruit, toasted coconut, or even chocolate shavings for an indulgent touch. Store any leftovers covered in the fridge.

Vary baked berry custard to suit your needs

For a dairy-free option, replace the yoghurt with coconut milk. To keep it low in fructose, use rice malt syrup as the sweetener.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more quick, healthy breakfast recipes, click HERE.

Baked Berry Custard

Prep 10 minutes minutes

Cook 30 minutes minutes

Total 40 minutes minutes

Serves: 4

This Baked Berry Custard recipe is a simple, nutritious breakfast or sweeten it up a little more and turn it into a decadent dessert. 

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Ingredients

• 4 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 natural or Greek 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). If using a Thermomix, blend 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

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