Baked Berry Custard

Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Breakfast, Dessert

Servings:

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 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)

Instructions

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.

Notes

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.